KIWIFRUIT CILANTRO JALAPENO
SALSA
3-4 California kiwifruit, peeled
and diced (1½ cups)
2 medium tangerines or 1 orange,
peeled and diced
1 cup peeled and diced jicama
½ cup diced sweet red or
yellow bell pepper
¼ cup chopped cilantro
1 tablespoon lime juice
1 tablespoon vegetable oil
½-1 small jalapeño pepper, minced
(seeds and veins removed)
¼ teaspoon salt
In a large
bowl, combine all ingredients, mixing well. Chill
briefly. Makes about 2½ cups.
Serving suggestions: Serve as a dip with tortilla chips, toasted
pita bread triangles or warm tortillas; as a sauce over grilled or baked halibut or
swordfish steaks, chicken or roasted pork tenderloin; or over a warm flour tortilla filled
with scrambled eggs.
Nutritional Analysis:
Calories 110; Calories from Fat 35;
Total Fat 4 gm.; Cholesterol 0; Sodium 150 mg.; Carbohydrate 21 gm.; Dietary Fiber 5 gm.;
Sugars 14 gm.; Protein 2 gm.
Percent Daily
Values: Vitamin A 30%, Vitamin C 200%;
Calcium 4%; Iron 4 %
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