Salsas come in many flavors
and colors. Two fruits of winter - California kiwifruit and golden
tangerines - are the basis for this colorful fresh salsa.
California Kiwifruit
Salsa
- 3 to 4 California kiwifruit, peeled and
diced (1 1/2 cups)
2 medium tangerines or 1 orange, peeled and diced
1 cup peeled and diced jicama
1/2 cup diced sweet red or yellow bell pepper
1/4 cup chopped cilantro
1 tablespoon lime juice
1 tablespoon vegetable oil
1/2 to 1 small jalapeno pepper, minced, seeds and veins removed
1/4 teaspoon salt
- In a large bowl, combine all ingredients,
mixing well. Chill briefly.
Makes about 2 1/2 cups.
Serving Suggestions: Serve as a dip with
tortilla chips, toasted pita bread triangles or warm tortillas;
as a sauce over grilled or baked halibut or swordfish steaks,
chicken or roasted pork tenderloin; or serve over warm flour
tortilla filled with scrambled eggs.
Recipe provided courtesy California Kiwifruit Commission.
