So the other day I threw together some really fine fruit salsa--I love the combination of heat and sweet. This is excellent for those fish tacos or just to dress any pan fried, steamed or poached white fish. It will knock your socks off, guaranteed. I tell ya, I ran out of fish for my tacos and just had a fruit salsa taco (corn tortillas of course) and it was dynamite.
Don't sweat it on the measurements; this recipe ain't rocket science (or baking either).
Tropical Fruit Salsa
1 medium tomato, diced
1 small mango, peeled and diced
5 slices pineapple, peeled, cored and diced
1/2 med. purple onion, chopped fine
1 fresh jalapeño, chopped fine (or less, or you can leave this out altogether if you like)
handful of cilantro, chopped medium or fine (your choice)
juice of one lime
Assemble ingredients. Other firm fleshed tropical fruits can be added or substituted for the pineapple. Stir together everything and refrigerate for an hour or two before serving. Will keep refrigerated for several days, but beware! It gets hotter as it ages. Serves 6-8.
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