Salsa for Grilled Fish
from Ann Wilder of Vann's Spices
Makes about 2 cups

2 large ripe tomatoes, peeled and cut in small dice
1/2 cup peeled, coarsely chopped tomatoes
1/2 cup yellow onion, peeled and cut in small dice
1/2 cup fresh cilantro, chopped
1 small can chipotle chiles, cut in small dice
2 teaspoons lime juice
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon chili pepper flakes
pinch of sugar

1. Combine ingredients in a medium bowl. Season to taste. Serve at room temperature or chilled, spooned over your favorite grilled fish.