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Tropical Fruit Salsa Recipe for Fish Filets or Chips!

Updated on July 1, 2012
Crazy to mix tropical fruits and jalapenos?   NOT!!
Crazy to mix tropical fruits and jalapenos? NOT!!

Fruit Salsa....Tropical Fruit Pico De Gallo

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.


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