Zesty and tangy salsa made with tasty and vitamin-packed kiwi berries.
1 ½ cups – diced kiwi berries
1 – Valencia orange, peeled and diced
1 cup – diced Asian pear
½ cup – diced sweet red or orange pepper
¼ cup – chopped cilantro
2 Tbsp – fresh lime juice
1 Tbsp – vegetable oil
1 – jalapeño pepper, minced (seeds and veins removed for a more mild salsa)
½ tsp – salt
In a large bowl, combine all ingredients, mixing well.
Serve as a dip with tortilla chips, crackers, toasted pita bread triangles, or warm tortillas. Also works well as a sauce over grilled fish, chicken, or roasted tenderloin, or over a warm flour tortilla filled with scrambled eggs.