This tropical salsa is great with brie quesadillas, fried fish tacos, or serve with grilled swordfish or halibut. INGREDIENTS: 3 kiwi fruit, small dice 3 mangoes, peeled, cored, small dice 2 red bell peppers, small diced 2 bunches cilantro, chopped 2 serrano chilies, minced 1/4 cup olive oil 1/4 cup lime juice 1 tablespoon sugar...Read More

INGREDIENTS: 4 ripe kiwis, peeled and sliced 2 cups honeydew melon, seeded and peeled, cut into chunks 2 tablespoons fresh lime juice 1 tablespoon agave nectar (or honey) 6 ice cubes 2 mint sprigs, optional, for garnish METHOD: In a blender, whirl melon, kiwi, lime juice, sweetener, and ice cubes until blended and smooth. Divide...Read More

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 2 red bell peppers, seeded and chopped into 1/4 inch dice 1 small red onion, finely chopped 1/2 cup...Read More