Health warning: This salsa fresca recipe may just start a new food obsession.
Salsa fresca is a traditional Mexican dish (also called pico de gallo or salsa cruda) made from chopped tomato, onion, cilantro, serrano peppers, salt, and lime juice. Here in New Zealand we generally eat it as a dip for corn chips, in tacos or with grilled meats and fish. It’s best made in the summer when tomatoes are bursting with sun ripened goodness. In the sunny Bay of Plenty where we live tomatoes are very easy to grow, and many people end up with more than they know what to do with. And of course, our favourite fruit Kiwano is also harvested during the summer and early autumn months (and as a Kiwano grower, we do have rather a lot of them).
So it’s no surprise we put these two summer superstars together and thought “hmmm”….
Our Easy Salsa Fresca Recipe
There are a ton of salsa fresca recipes out there but we think we’ve hit on something a bit special with this one. The Kiwano pulp adds an exotic, fruity layer to a classic salsa fresca recipe, and its cool refreshing flavour is the perfect foil for the chili hit. Bring it out at a party and you’ll find people loading up their corn chip to the absolute max capacity…then coming back for more. Then hounding you for the recipe.
Salsa Fresca with Kiwano is a delicious way to jam more fruit and veggies into your day. Kiwano is a source of magnesium, potassium and fibre, all of which have lots of benefits for our health. Kiwano is also low in kJ and natural sugars, so it’s a great way to add extra flavour if you’re watching your energy intake.
In saying that, this salsa is summer perfection with corn chips and cold beers! For a healthier option, try loading it on top of these vegan tacos or as a topping for grilled fish. Or just eat it by the spoonful straight from the bowl. One scoop is never enough. Don’t say you weren’t warned!
Kiwano Salsa Fresca
Prep time: 10 min | Cook time: 0 min | Difficulty rating: Easy
What you’ll need:
- Four to six fresh tomatoes chopped
- Pulp of one Enzed Exotics Kiwano
- Juice of one lime
- 1 clove of crushed garlic
- 1 red chilli finely chopped
- ½ finely chopped red onion
- 1 stick of finely chopped celery
- 1 large hand full of fresh cilantro chopped roughly
- Season with salt and pepper to taste
What to do:
- Whisk together the ingredients for the dressing n a small bowl.
- Add all ingredients and stir gently to combine.
- Chill in the fridge for 20mins.
- Pop on the table with a bowl of corn chips.
If you love this recipe we highly recommend you try our Kiwano and Pineapple Salsa. Add in a batch of Kiwano Margaritas, call in some friends and you’ve got yourself a fiesta.
