| Here are a couple of salsa recipes which we have | | | | 1/2 cup finely chopped red onion |
| used on fish in our restaurants. The first is Mango | | | | 1 jalapeno, seeded and minced |
| Salsa. | | | | 1 cup diced red and green bell pepper (not one cup |
| Ingredients: | | | | of each, but onecup total mixed of both red and |
| 1 mango, peeled, diced. | | | | green) |
| 1 avocado, peeled, diced. | | | | 2 T olive oil |
| 3-4 roma tomatoes, diced | | | | 2 T fresh lime juice |
| 1 jalapeno, seeded and minced | | | | 4 T chopped fresh cilantro (not dried)and then of |
| 3 cloves of garlic, minced. | | | | course, salt and pepper to taste |
| 2 T lime juice, fresh is best. | | | | To fix this, we slice the peaches in half, remove the |
| 1/4 cup red onion, chopped | | | | seed. Brush the cut sides with some olive oil and then |
| 3 T olive oil. | | | | place on the grill heated up to medium heat. We do |
| 1/2 cup of chopped fresh cilantro (do not use | | | | not want to cook them all the way through. We are |
| dried)salt and pepper to taste | | | | just trying to impose some light grill marks on them |
| DIRECTIONS | | | | and incorporate some of that delicious smoke flavor |
| 1. In a medium bowl, combine the mango, avocado, | | | | into the peaches. |
| tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, | | | | Then remove them from the grill and let them cool. |
| lime juice, red onion, and olive oil. To blend the | | | | When they are cool, dice them up and combine with |
| flavors, refrigerate for about 30 minutes before | | | | all the other ingredients. Cool in the Refrigerator for |
| serving. | | | | about one hour and then you can use it on all types |
| And here is the second one - | | | | of BBQ fish. Use it in fish tacos, pulled pork, ribs, We |
| Fresh BBQ Peach Salsa | | | | have even been known to put some on our home |
| Ingredients: | | | | made ice cream. Tastes great! |
| 4 Firm, ripe peaches | | | | |