4 Kiwis, peeled and diced
6 Celery heart stalks, chopped
2 Shallots, minced
1Tbs. Ginger, finely grated
Handful of cilantro, finely chopped
1 Jalapeno pepper, seeds and pith removed, minced
Juice of 1-2 limes, to taste
Pinch of salt
Optional additions: avocados and bell peppers
Seeking relief from the bleak hues of winter, I enjoy making colorful fruit and veggie salsas during cold weather months. What makes this salsa recipe wonderfully “lively” is the combination of sweet and spicy, along with the crunch of celery hearts and punch of jalapeno pepper.
Combine all ingredients with half of the minced pepper; add more jalapeno pepper to taste. This is the base recipe; to this add avocado and red and orange bell peppers for an even more colorful mélange.