Two Salsas for Fish Tacos

Fresh Fruit Salsa

 

1 ½      cups                 fresh fruit: mangoes, peaches or pineapple, peeled and diced small

½         cup                  yellow onions, chopped

2                                 garlic cloves, minced

1          small                jalapeño pepper, stems and seeds removed, minced

¼         cup                  fresh cilantro, chopped

1                                 lime, juiced

Salt to taste

 

In a glass or non-reactive bowl, toss together ingredients and let the flavors blend for an hour before serving. 

Makes 2  cups of salsa.

 

Salsa Fresca

2          large               ripe fresh tomatoes, chopped

1          small               onion, coarsely chopped

2                                garlic cloves, finely chopped

2          tablespoons     white vinegar

2          tablespoon       lime juice

1                                 serrano chile, chopped, stems and seeds removed

1          tablespoon       jalapeno, sliced, stems and seeds removed 

1          tablespoon       fresh oregano, minced

¼         cup                  chopped fresh cilantro leaves

Salt and pepper

 

In a glass or non-reactive bowl, toss together ingredients and let the flavors blend for an hour before serving. 

Makes 2 cups of salsa.