Experience a burst of freshness with our Kiwi Salsa! A blend of juicy kiwi, vibrant tomatillos, crisp onion, and zesty jalapeños, it’s a fresh twist on classic flavors.
I absolutely adore “Salsa Verde.” We recently ate at a local Mexican restaurant, and their salsa verde was so delicious! It inspired me to try something creative with a salsa verde recipe of my own.
I thought adding some kiwi fruit to the mix would be a grand idea. The salsa verde stays in the green color spectrum, while the sweet fruit complements the tangy tomatillos.
Table of Contents
Reasons to Love This Salsa
- Combines the sweet, tangy taste of kiwi with the savory zest of traditional salsa verde components.
- Ingredients like fresh kiwi and cilantro add a burst of freshness.
- I love that this Kiwi Salsa Verde is versatile and it pairs well with chips, tacos, fajitas, burritos, and grilled meats.
Recipe Ingredients
- Tomatillos: These form the base of the salsa, offering a tangy and slightly acidic flavor with a firm, yet juicy texture.
- Kiwi Fruit: Kiwi adds a unique sweet and tart taste.
- Jalapeño Peppers: Jalapeno pepper introduces mild to moderate heat and adds a slightly crunchy texture to the salsa.
Variations
- Lime Juice Variation: If you’re looking for an alternative to lime juice in Kiwi Salsa Verde, consider using lemon juice. Lemon juice provides a similar citrusy tang and acidity. It also balances the sweet flavors of the kiwi and the savory notes of the other ingredients.
- Mango Variation: For a tropical twist, add 1 cup of diced ripe mango to the recipe. The mango’s sweetness and soft texture beautifully complement the tangy kiwi and roasted tomatillos, adding an extra layer of fruity flavor.
How to Make Kiwi Salsa
Step #1: Remove the husks from your tomatillos and rinse them in cold water. Cut them into quarters and place them on a greased baking sheet. Set your oven’s broiler to high and place the pan in the oven. Check every two or three minutes, turning the tomatillos to ensure they aren’t burning. Remove them from the oven when they have a nice brown color.
Step #2: Meanwhile, place the peeled kiwi, chopped onion, cilantro leaves, lime juice, sugar, and jalapeño peppers in a food processor or blender.
Step #3: Add the roasted tomatillos to the food processor and pulse until all of the ingredients are combined but not entirely pureed. You want some little lumps in there.
Step #4: Taste and adjust the seasoning with salt. Chill in the fridge for 30 minutes before using. Try this as a dip with tortilla chips, or use it to top your favorite tacos, enchiladas, or tamales.
Expert Tip
For an enhanced flavor profile in your Kiwi Salsa Verde, consider lightly charring the jalapeño peppers alongside the tomatillos. This not only adds a subtle smokiness to the salsa but also complements the sweetness of the kiwi and the tanginess of the tomatillos. Simply place the jalapeños on the baking sheet with the tomatillos during the broiling process. Keep a close eye on them, as they char quicker than tomatillos.
Frequently Asked Questions
To ripen kiwifruit quickly, wrap it in newspaper and place it in a cool, dry spot or on your kitchen counter. For even faster ripening, similar to avocados, position the kiwi near apples and banana in your fruit basket. This method typically ripens kiwi within 48 hours at room temperature.
Pair this salsa mixture with fish, chicken, shrimp, grilled halloumi, or other favorites for a refreshing flavor boost. Its versatility complements a wide range of dishes.
Storage Info
Store your Kiwi Salsa Verde in an airtight container in the refrigerator, where it will stay fresh for up to 5 days. While freezing is possible, it may slightly alter the texture, making it less ideal for use as a dip. However, for cooking purposes, it can be frozen for up to 2 months.
More Delicious Recipes That You’ll Love
Kiwi Salsa Recipe
Ingredients
- 1 1/2 lb. tomatillos
- 1 kiwi fruit - peeled
- 1/2 c. white onion - roughly chopped
- 1/2 c. cilantro leaves
- 1 Tbsp. fresh lime juice
- 1/4 teaspoon sugar
- 2 Jalapeño peppers stemmed - seeded and chopped
- Salt to taste
Instructions
- Remove the husks from your tomatillos and rinse them in cold water. Cut them into quarters and place them on a greased baking sheet. Set your oven’s broiler to high and place the pan in the oven. Check every two or three minutes, turning the tomatillos to ensure they aren’t burning. Remove them from the oven when they have a nice brown color.
- Meanwhile, place the peeled kiwi, chopped onion, cilantro leaves, lime juice, sugar, and jalapeño peppers in a food processor or blender.
- Add the roasted tomatillos to the food processor and pulse until all of the ingredients are combined but not entirely pureed. You want some little lumps in there.
- Taste and adjust the seasoning with salt. Chill in the fridge for 30 minutes before using. Try this as a dip with tortilla chips, or use it to top your favorite tacos, enchiladas, or tamales.
NOTES
Nutrition
Really tasty. I dipped into it once and ended up scraping the bowl clean.