kiwifruit lime salsa

Fresh kiwifruit, jalapenos, garlic, onion, cilantro and lime juice combine with a wonderful amount of smokiness from the paprika to marry perfectly in this fresh and easy to make salsa with a twist. 

If you’ve never eaten kiwifruit salsa now is the time. It’s absolutely delicious. And that my friends, is coming from a kiwifruit loather. Yes, it’s true. There’s few things I don’t like when it comes to food, but kiwifruit is one of the few on my very short list. 

So why would I be bothered making a salsa with something I didn’t like? I actually saw the recipe on Jamie Oliver’s website and thought it sounded interesting. I didn’t print the recipe or copy it down, I just remembered the main components of it. Kiwifruit of course being the star. 

If I served this up for guests, I could bet money on the fact none of them would be able to pick the main ingredient. This has the same texture and very similar taste to my traditional tomato-based salsa, but using kiwifruit instead. This has loads of flavor that will keep you going back for more. It takes almost no time to make and is completely make-ahead. Best of all, it’s nourishing and very kind to those of us determined to lose weight. Try it and let me know what you think. Until next time, toodles, xo. 

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kiwifruit salsa

2017-05-27 04:39:37

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Ingredients

1. 4 large ripe kiwifruit
2. 2 jalapenos, stalked removed (remove seeds too if you don’t like too much heat)
3. 1 white onion, peeled and cut into wedges
4. 2 garlic cloves, peeled
5. 1 bunch cilantro (coriander), trimmed (about 3/4 cup of leaves)
6. 1 tablespoon honey, agave nectar or sugar
7. 1/4 cup lime juice
8. 1 teaspoon salt
9. 3/4 teaspoon smoked paprika

Instructions

1. Cut kiwi fruit in half, scoop out flesh. Discard skin. In a large frying pan (preferably cast iron), char kiwifruit, jalapenos, onion and garlic over medium-high heat until scorched (a little browned/blackened here and there).
2. Place kiwifruit mixture into blender. Add remaining ingredients. Pulse until finely chopped. Taste and adjust seasoning to your liking. If you prefer it hotter, maybe add a little habanera sauce. Scrape into a serving bowl or jar. Chill for 3 hours or overnight.
3. Serve with tortilla chips. Makes 2 1/2 cups, approximately. Will keep in the fridge for 1 week.

By Lovoni

Adapted from From Jamie Oliver

Adapted from From Jamie Oliver

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