Recipe: Mango Kiwi Salsa

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Sweet, fruity salsa was not on our list of favorite foods until we started making it ourselves. Fruit salsas need to have a serious kick to keep them from being just a fruit salad with a little onion. This mango and kiwi version is deceptive: it starts out mellow, juicy, and a little tangy, but we leave in all the jalapeno seeds and membranes for a spicy afterbite that makes this salsa an addictive pleasure of sweet and heated spice.

about 1 1/2 cups

2 small mangos, preferably honey mangos
2 firm kiwi fruit
2 shallots
1 jalapeno
Juice of 1 lime
1/4 teaspoon salt
1/4 teaspoon cumin

Dice the mangos and kiwi very fine, and mince the shallots and jalapeno. If you feel like it you can use the food processor for the shallots and jalapeno, but the kiwi and mango should definitely be chopped by hand. Seed the jalapeno carefully if you don't like your salsa medium or hotter. Mix together with lime juice, salt and cumin and refrigerate for at least an hour before eating.

Per serving, based on 2 servings. (% daily value)
1 g (1.5%)
0.2 g (1.1%)
35.3 g (11.8%)
3.8 g (15.2%)
32.1 g
2 g (4%)
293.5 mg (12.2%)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.