Kiwifruit and Tangerine Salsa
3 to 4 kiwifruit, peeledand diced (about 1 1/2 cups)
2 medium tangerines or 1 orange, peeled and diced
1 cup peeled and diced jicama
1/2 cup diced sweet yellow or red bell pepper
1/4 cup chopped cilantro
1 tablespoon lime juice
1 tablespoon vegetable oil
1/2 to 1 small jalapeno pepper,
seeds and veins removed and minced
1/4 teaspoon salt
Yields about 2 cups.
In large bowl, combine all ingredients, mixing well. Chill briefly.
Serve as dip with tortilla chips, toasted peta bread triangles or warm
tortillas. Also good as sauce over grilled swordfish steaks, chicken or roasted pork
tenderloin, or serve over warm flour tortillas filled with scrambled eggs.