Kiwifruit Cilantro Jalapeno
Salsa
- 3 to 4 California kiwifruit, peeled and
diced (1 1/2 cups)
- 2 medium tangerines or 1 orange, peeled
and diced
- 1 cup peeled and diced jicama
- 1/2 cup diced sweet red or yellow bell
pepper
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 1/2 to 1 small jalapeño pepper,
minced (seeds and veins removed)
- 1/4 teaspoon salt
- In a large bowl, combine all ingredients,
mixing well. Chill briefly.
Makes about 2 1/2 cups.
Serving suggestions: Serve as a dip with
tortilla chips, toasted pita bread triangles or warm tortillas;
as a sauce over grilled or baked halibut or swordfish steaks,
chicken or roasted pork tenderloin; or over a warm flour tortilla
filled with scrambled eggs.
Nutritional Analysis: Per
2 tablespoon serving: Calories 110;
Calories from Fat 35; Total Fat 4 gm.; Cholesterol 0; Sodium
150 mg.; Carbohydrate 21 gm.; Dietary Fiber 5 gm.; Sugars 14
gm.; Protein 2 gm.
Percent Daily Values: Vitamin A 30%, Vitamin
C 200%; Calcium 4%; Iron 4 %
Recipe provided courtesy California Kiwifruit Commission.
