Colorful and zesty, we love this fresh kiwi salsa with shrimp, fish, or carnitas (pork) tacos. It’s also great with corn chips.
INGREDIENTS:
4 ripe kiwifruit, peeled, chopped
1/4 cup pomegranate seeds (arils)
1/2 avocado, peeled and chopped
1 heaping tablespoon green onions, thinly sliced
1 tablespoon minced fresh jalapeño pepper (no seeds)
2 tablespoons chopped fresh cilantro
2 teaspoons extra virgin olive oil
2 teaspoons lime juice
Salt and pepper to taste
METHOD:
In a medium sized bowl, place the chopped kiwifruit, pomegranate seeds, avocado, green onions, lime juice and olive oil. Add 1 teaspoon of the minced jalapeño pepper and taste. Add salt and pepper to taste. Gently stir the ingredients to combine. Taste. If you’d like more heat, add more jalapeño and taste again. Stir in chopped cilantro and serve.
YIELD: 1 1/2 cups
