Tuesday, April 9, 2013

Decadent Dip: Kiwi pomegranate salsa

I love salsa. Can I get an amen? Salsa is great on chips (of course), but also adds tang to your scrambled eggs and jazzes up grilled fish and chicken.

I have game nights pretty regularly these days and we have taken it up a notch with this awesome salsa. Thanks Mike!

Easiest way to cube avocado? In the skin! With a sharp knife, cut around the pit and twist the two halves apart. Hold the half with the pit in your non-dominate hand and the knife in your dominate hand; aim carefully and whack the pit with the knife. It should lodge in the pit (and not chop off your fingers). With a quick twist of your knife, the pit should pop right out. Pit suck? You probably had an under-ripe avocado - let it get a bit softer next time.

For the cubes - hold the avocado half in one hand and score the avocado with a knife - make several slices in one direction and then at 90 degree angles (picture a giant tic-tac-toe board). Use a spoon so scoop out the cubes and your work is done!


Kiwi Pomegranate Salsa
  • 3-4 ripe kiwifruit, peeled and chopped
  • 1/2 cup pomegranate seeds
  • 1/2 avocado, peeled and chopped
  • 2  tablespoons thinly sliced green onion
  • 1/2 jalapeño pepper, seeded and finely minced
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Mix everything in a bowl and dig in. If you like less cilantro, use less. If you want more heat, add the whole jalapeño.

This recipe is easily doubled...and you probably should. 

I can't imagine you'll have leftovers with this recipe :)

Original recipe found here

Reader Poll: What is your favorite kind of salsa?

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