I’ve been known to use just about any fruit in my salsas. Truth is, I have a sweet tooth and I like that hint of candy I get along with the heat. Using kiwi is no exception…the kicker is my friend the kiwi has a bit of a tangy flavor too. So, in this beautiful salsa, you get sweet, tangy and hot. Add a spice-rubbed fish and some gorgeously black charred corn tortillas and dinner just got delicious!
3 kiwi, peeled and diced
1 jalapeno, finely diced
1/2 medium red onion, finely diced
1/2 cup chopped cilantro
3 juicy limes, divided
Flake sea salt or kosher salt
Freshly ground black pepper
2 pounds tilapia or other white fish
1/2 teaspoon ground chipotle pepper
1/4 teaspoon ground cumin
3 teaspoons canola oil
8 corn tortillas
In a large mixing bowl, stir together the kiwi, jalapeno, onion, cilantro and juice from 2 limes. Salt and pepper to taste. Set aside.
In a small mixing bowl, stir together the chipotle pepper, cumin and 1/2 teaspoon salt. Rub mixture over fish.