Herring Salsa

• 1 - 24 oz jar pickled Marinated Herring in Wine sauce
• 1 C peeled and diced Spanish onion
• 1 seeded, cored and minced jalapeno chili, optional
• Juice of one lemon freshly squeezed removing pulp and seeds
• Reserved onion
• 1 C cleaned, seeded, cored and diced red bell pepper
• 1 C fresh cilantro, minced

1. Drain, discard sauce, reserve onions, and cut herring tidbits in 1/4
2. Combine all ingredients in a large bowl, toss gently. Place Herring Salsa in a large resalable container and refrigerate.
3. Cold Fish Tacos - serve Ma Baensch Herring Salsa in soft flour tortillas, garnished with shredded lettuce, diced tomatoes and shredded Monterey jack cheese.
4. A Cold Appetizer - serve Ma Baensch Herring Salsa in a small bowl, garnished with fresh cilantro and served with a side of sour cream and corn tortilla chips.
5. Served as a Salad - arrange lettuce leaves on a chilled plate, surround leaves with wedges of tomato, slices of cucumber, spoon Ma Baensch Herring Salsa onto leaves and garnish with fresh cilantro.

sauce, spanish onion, jalapeno chili, freshly squeezed removing, onion, red bell pepper, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/herring-salsa-50145106 (may not work)