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Recipe also works with Aleppo crushed red pepper flakes in place of ground Aji Amarillo chile. *Click here for the Coconut-Lime Simple Syrup recipe.
Combine all ingredients in a medium bowl. Refrigerate salsa for an hour or so before serving.
Makes a great topping for grilled fish, chicken or tacos. Serve as a dip with pita chips. Or add 1 cup of cooked couscous or quinoa and serve as a side salad.