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.
A HANDY PINTEREST IMAGE FOR YOU TO SHARE WITH YOUR FRIENDS AND FOLLOWERS
- 4 large ripe kiwifruit
- 2 jalapenos, stalked removed (remove seeds too if you don’t like too much heat)
- 1 white onion, peeled and cut into wedges
- 2 garlic cloves, peeled
- 1 bunch cilantro (coriander), trimmed (about 3/4 cup of leaves)
- 1 tablespoon honey, agave nectar or sugar
- 1/4 cup lime juice
- 1 teaspoon salt
- 3/4 teaspoon smoked paprika
- 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).
- 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.
- Serve with tortilla chips. Makes 2 1/2 cups, approximately. Will keep in the fridge for 1 week.
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