Kiwi Salsa Recipe
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.
Servings: 4 Servings
Calories: 90kcal
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
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.
Nutrition
Serving: 1serving | Calories: 90kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 143mg | Potassium: 717mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2339IU | Vitamin C: 49mg | Calcium: 49mg | Iron: 2mg
