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Frank's® RedHot®



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Servings: 12


  • 1 1/2 cups Peeled, seeded cucumber, finely chopped
  • 1 1/2 cups Finely chopped onion
  • 1 1/2 cups Finely chopped red bell pepper
  • 1 1/2 cups Finely chopped green bell pepper
  • 1 1/2 cups Finely chopped yellow bell pepper
  • 4 1/2 cups Finely chopped tomato with juice
  • 1/3 cup Chopped cilantro
  • 1/3 cup Sherry vinegar
  • 3/4 cup Olive oil
  • 3 tbsp. Lemon juice
  • 2/3 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1 tbsp. Lime juice
  • 1/2 tsp. Cumin
  • 1 1/2 tsp. Sugar
  • to taste Salt and pepper
  • 18 oz. Cooked lobster meat, finely chopped
  • 1/4 cup Finely diced avocado


  • 2.   To serve, portion 8 oz. into serving bowl and garnish with 1 tsp. avocado.
  • 1.   Combine cucumber, onion, all peppers, tomato, cilantro, vinegar, olive oil, lemon juice, RedHot Sauce, lime juice, cumin, sugar and salt and pepper in blender or food processor and pulse on high to blend, without pureeing. Fold in lobster meat and chill until service.