Recipe: Kiwi-Jalapeño Salsa

Kelli Foster
Kelli FosterCulinary Producer at The Kitchn
I'm a recipe developer, food writer, stylist, and video producer, with more than 10 years of professional experience. As an expert meal planner and avid home cook who loves grocery shopping and helping people figure out what to cook for dinner, I'm a natural fit as The Kitchn’s Dinner Therapist. Since graduating from The University of Scranton and The French Culinary Institute, I've authored three cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen. My kitchen superpower is turning a random assortment of ingredients into easy, delicious dinners that even my young son will eat.
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updated Jan 29, 2020
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Credit: Jenny Huang

Serves2 to 4

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Maybe it’s the bright colors or the even brighter flavors, but this salsa — studded with tangy-sweet kiwi and fiery jalapeños — sends me straight into summer mode. If you’ve been searching for a dip to go with your chips that’s a little more interesting than the standard salsa, look no further than this kiwi-jalapeño number.

This is the sweet and savory salsa to mix up when you’re in the mood for something bold and sassy. Kiwi brings a fun, unexpected twist to salsa with its sweet flavor and creamy-crunchy texture. Jalapeños are added to deliver the heat. Depending on their level of spiciness, this salsa can range from mild to mouth-on-fire, so be sure to test your peppers first.

Of course I’ll be scooping this up with chips every chance I get. But more than that, I love this kiwi salsa as a topping for tacos — especially ones filled with fresh grilled fish.

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Kiwi-Jalapeño Salsa

Serves 2 to 4

Nutritional Info

Ingredients

  • 4

    kiwis, peeled and diced

  • 1/4 cup

    red onion, diced

  • 1/4 cup

    fresh cilantro, chopped

  • 1

    jalapeño pepper, seeded (optional) and diced

Instructions

  1. In a medium bowl, mix together the kiwi, onion, cilantro, and jalapeño. Season to taste with salt, and serve.

Recipe Notes

  • For a more mild salsa, remove the membrane and seeds from the jalapeño before combining it with the other ingredients. Leave them in if you want to go full-throttle.
  • The salsa can be prepared one day ahead and stored in a covered container in the refrigerator until ready to serve.
Filed in:
appetizer
Make Ahead
snacks
uncooked