Tropical Fruit Salsa Recipe for Fish Filets or Chips!

This is a delicious fruit salsa (pico de gallo) that works great on fish tacos. It works well just served on fish as well.

Tropical Fruit Pico de Gallo:

One small can of tropical fruit medley. (Pineapple, red and yellow papaya chunks) Drain the juice. (I use one of several brands but mostly Del Monte 100% juice, 15 oz.) Chop up fruit to small cube size

1 finely chopped jalapeno pepper. Remove top, seeds, and inner membranes. Adjust heat by using more or less jalapeno to suit your family’s tastes.

NOTE: Be sure to wear gloves when seeding and chopping the jalapeno pepper. You could use canned jalapeno.

¼ Cup of red onion finely chopped

¼ Cup of cilantro finely chopped or dried cilantro (In the winter time when I don’t have a nice stand of cilantro to harvest, I use frozen cubes of cilantro that I put in the freezer during the cilantro growing season.)

1 clove of garlic finely chopped. Again, more or less to your family’s taste

1 lime squeezed on the salsa (don’t mess with this…you NEED the lime!)

About 4 twists of sea salt. The salt is important in order to bring out the juice from the fruit.

Gently mix and sit this in fridge for a half to one hour. This will mingle the flavors and guarantee a better taste.

Serve over the fish or in the tacos. Yummy! Beach tacos also have a shredded cabbage in them for a nice chew.