Teresa's Recipes
Tropical Kiwi and Mango Salsa
Experience a taste of the tropics with this vibrant and refreshing salsa. Ripe, emerald-green kiwis and succulent mangoes meld together, their sweetness perfectly balanced by the zing of lime and the spice of jalapeno. Fresh cilantro adds a herby touch, while red onion lends a subtle crunch, making this salsa an explosion of flavors and textures. Perfect as a topping for grilled meats or a zesty dip for chips, this salsa is sure to transport you to a beachside paradise with every bite.
Ingredients
- 1, finely chopped Jalapeno pepper
- 1/2 teaspoon, freshly ground Black pepper
- 1/2 teaspoon Salt
- 2 tablespoons, freshly squeezed Lime juice
- 1/4 cup, finely chopped Fresh cilantro
- 1/2 cup, finely diced Red onion
- 1 large, peeled, pitted, and diced into 1/2-inch cubes Mango
- 3, peeled and diced into 1/2-inch cubes Kiwi
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Calories: 80
- Fat: 0.5g
- Carbs: 20g
- Protein: 1g
- Sodium: 300mg
- Sugar: 14g
Instructions
- In a large mixing bowl, combine the diced kiwi, mango, red onion, chopped cilantro, freshly squeezed lime juice, salt, freshly ground black pepper, and finely chopped jalapeno pepper.
- Stir gently until all the ingredients are well combined and evenly distributed.
- Taste test the salsa. If needed, adjust the seasoning by adding more salt, pepper, or lime juice to suit your preference.
- Cover the bowl with a lid or plastic wrap and refrigerate for at least 30 minutes. This step allows the flavors to meld together, enhancing the overall taste of the salsa.
- Serve the salsa chilled. It makes a delightful accompaniment to grilled chicken or fish. Alternatively, serve it as a dip with tortilla chips for a tantalizing appetizer.
Tips
- To make the salsa milder, remove the seeds and veins from the jalapeno before chopping. If mangoes are out of season, feel free to substitute with fresh pineapples or peaches.