Serve this flavorful kiwifruit salsa 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 over a warm flour
tortilla filled with scrambled eggs.
Kiwifruit Cilantro
Jalapeno 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 jalapeño 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.
Recipe provided courtesy California Kiwifruit Commission.
