Fruit salsas

Fruit salsas

These are all variations on the same recipe (fruit, jalapeno, lime juice, onions, a  fresh herb.)  Use whatever is seasonal: pineapple, mango, nectarines, peaches.  It really doesn't matter. What makes the dish is the combination of the fresh grilled fish and the sweet fruit.

Peach Salsa

1  jalapeno chili

3 ripe peaches, peeled, cut in 1/2 inch wedges

2 T fresh lime juice

1 T cilantro, chopped

1 T chopped onion

1 t olive oil

1/8 t salt

Combine, stir, refrigerate,serve.

Pineapple Salsa

1/4 c rice wine vinegar

1/2 c white wine

1 cup crushed pineapple (canned in winter, chopped fresh if you can get it)

2 scallions chopped

pinch sugar

1 jalapeno pepper, seeded and chopped

2 T cilantro

Bring vinegar and wine to boil over high heat. Reduce by half.

Stir in pineapple, scallions, sugar.

Simmer about 5 minutes.

Chill.

Just before serving, add jalapeno and cilantro. Makes 1-1/2 cups.

Mango Salsa

3/4 cup mangos, peeled, diced

1/4 cup minced green onions including tops

1/4 cup diced red pepper

1 jalapeno chili, seeded and minced

2 T cilantro, chopped

2 t chopped basil

1 T fresh lime juice

1/2 t grated lime zest

1 T olive oil

1 avocado, peeled, diced

Combine. Refrigerate at least 1 hour before serving.