Sweet kiwi, fresh jalapeño, and tangy lime make this the perfect salsa for topping fish.
Kiwi Salsa
Ingredients
2 kiwi, peeled and chopped
2 Tablespoons finely chopped onion (try red or sweet)
1 Tablespoon finely chopped jalapeño pepper (seeds removed)
1 Tablespoon chopped cilantro
1 Tablespoon lime juice
⅛ teaspoon salt
Directions
- Wash hands with soap and water.
-
Rinse or scrub fresh fruits and vegetables under running water before preparing.
- Put all ingredients in a small bowl. Stir gently to combine.
- Refrigerate leftovers within 2 hours.
Notes
- Try with tacos, tostadas, fish, chicken and more.
- Texture will be best when freshly made.
- No jalapeño pepper? Use any fresh pepper to add the spicy heat you like.
You might also like...
Pico de Gallo
Pico de Gallo
This salsa combines the fresh flavors of veggies, herbs and tangy citrus for the perfect dip or topper for a variety of dishes.
Prepare:
15 minutes
Makes:
2 cups
Prepare:
30 minutes
Makes:
6 cups
Black-Eyed Peas and Quinoa Salad
Black-Eyed Peas and Quinoa Salad
Enjoy this main dish or side salad that is full of flavor, color, texture and nutrients.
Prepare:
10 minutes
Makes:
7 cups
No-Knead Whole-Wheat Bread
No-Knead Whole-Wheat Bread
This recipe uses a long rise time instead of kneading to make a whole-grain bread with nice texture and flavor.
Prepare:
20 minutes + 13 hours rising
Cook:
50 minutes
Makes:
20 pieces
Prepare:
15 minutes
Cook:
45 minutes
Makes:
14 Cups
Hummus (with tahini)
Hummus (with tahini)
Homemade hummus dip blends garbanzo beans with lemon, garlic and tahini. Perfect for dipping veggies or pita!
Prepare:
5 minutes
Makes:
1 Cup
Comments
This recipe is exceptional. When put on baked white fish, it tastes like something out of a restaurant!
I love this recipe! I made it for our Tasting Tables program at 3 different elementary schools and the students loved it! Nice combo of sweet and spicy. Pairs well with homemade tortilla chips for dipping :)