Dear Chef Kathleen,

Do you have any good (and easy) salsa recipes that will work with chips, chicken and fish? I love salsa and have purchased just about every variety available in a jar. I know the homemade ones are better. Thank you, Kathleen!

Kaylie


Dear Kaylie,

Fruit salsas are a super easy way to dress up plain old chicken or fish and even grilled meat. I became a fan of them after my first taste of mango salsa in Hawaii.

I've since experimented with all sorts of fruit salsas using all kinds of fruits—peaches, nectarines, apricots, strawberries, kiwis, plums, pineapple and papaya.

Salsas are a sneaky way to work in an extra serving of fruit or two and are a great way to get a super delicious, nutritious and easy meal on the table.

Outside of cooking the chicken, meat or fish and tossing a quick salad, once the salsa is made, dinner is in the bag.

Here are two of my favorites:

Kiwi Plum Salsa With Cilantro and Lime
The ingredient list is hardly longer than the title, so it couldn't be more easy.

I had three kiwis and a plum that needed to be eaten. I wasn't in the mood to cook but I wasn't willing to blow the good eating streak I was on.

I've served this with thinly sliced grilled flank steak, grilled salmon and oven-broiled trout.

I have also had it served with chicken tacos: grilled chicken, black beans and rice wrapped up in a warm corn or flour tortilla.

Tip: It doesn't matter what quantity of kiwi or plum you use.
If you don't have a plum lying around, a nectarine would work just fine.

Then again, the salsa can be made with just plain kiwi.

Tip: The salsa is best eaten within a few hours of making it though I've had it the next day too.

It's not as lovely because the lime and salt break down the fruit but it's suitable company for a few baked tortilla chips.

Make-ahead tip: Peel the kiwis, using a sharp paring knife, trim off top and bottom of kiwi, then slice away peel beginning at top and paring downward.

Think peeling a banana with a knife.

Directions: In a medium nonreactive bowl, toss together 3 peeled and diced kiwi, 1 peeled and diced plum, 1/2 cup loosely packed, roughly chopped cilantro, the juice of one lime and salt to taste.

Taste and adjust seasonings with more salt or lime juice as needed.

Makes 4 servings.

Avocado Mango Salsa
This salsa is particularly good in fish tacos, something I make quite often in warm weather.

Fish tacos can be made using any kind of fish you like.

I usually use grilled mahi mahi, any kind of tuna or halibut.

I usually keep the tacos simple—some chopped lettuces and tomatoes wrapped up in warm corn or flour tortillas with a sprig or two of cilantro and lime wedges on the side.

When I'm entertaining or just in the mood for a little something more, I whip up a quick batch of Avocado Mango Salsa.

Directions: In a medium, nonreactive bowl, combine 1 peeled, seeded and diced avocado, 1 peeled, seeded and diced mango, 1 large peeled and diced tomato and the juice of one or more limes to taste.

Adjust seasonings with salt and pepper. Add 1/2 cup loosely packed, coarsely chopped cilantro.

Toss once more.

Serve immediately.

Makes about 2 cups.

kd@chefkathleen.com