This colorful sweet and sour salsa is exquisite over grilled sea bass, halibut, or Dungeness crab cakes.
INGREDIENTS:
4 kiwi, peeled and chopped into 1/4 inch dice
2 cups fresh pineapple, chopped into 1/4 inch dice
1 red bell pepper, seeded and chopped into 1/4 inch dice
1 small red onion, finely chopped
1/2 cup fresh cilantro leaves, finely chopped
2 tablespoons fresh lime juice
1 tablespoon jalapeno pepper, seeded and finely minced
2 teaspoons sugar or honey
METHOD:
Place all ingredients in a large bowl. Stir to combine. Refrigerate at least an hour before serving for flavors to marry.
