Avocado and Kiwi Salsa
Our friends had an opening ceremonies wine party for the Olympics, which I thought was a spectacular idea. Each couple had to “claim” a country and bring a wine and food item from that county. I went back and forth on which country I wanted, but I wanted to bring a white wine, so I finally settled on New Zealand for the Kim Crawford Sauvignon Blanc. The harder part was finding a recipe that would be good for taking to a party and not too much work to quickly throw together on a Friday after work. I googled and googled and finally settled on Avocado and Kiwi Salsa.
This was pretty easy to throw together and was very tasty. I didn’t win any prizes (best food item, best wine, best overall representation of your country), but people seemed to like it. It was tangy, sweet, spicy, and creamy all in one bite and was very different from any fruit salsa I’ve tried. I served it with sweet potato tortilla and blue corn tortilla chips.
Avocado and Kiwi Salsa
inspired by this recipe from Food.com
- 2 avocado
- 6 kiwi fruits
- 2 green onion, chopped
- 1-2 jalepenos, diced (depending on preferred heat)
- 1 teaspoon dried parsley or 1 tablespoon fresh parsley
- 2 tablespoon Thai sweet chili sauce * (see my substitution below)
- juice of one lemon
- 1 tablespoon olive oil
- salt and pepper to taste
*if you don’t have sweet chili sauce, but have garlic chili sauce, add 1 tablespoon brown sugar and one tablespoon rice wine vinegar or water to 2 tablespoons garlic chili sauce to make it sweeter. Add additional sugar or vinegar to taste.
This recipe came together pretty quickly, despite peeling and chopping kiwis. I just cut eat kiwi in half and scooped out the flesh with a spoon, trying to get as much in one piece as I could to dice it. It made more than I expected too. We ate the leftovers 2 days later and it was still good. I would definitely make this again and I bet it would be awesome served on baked or grilled fish. I wish I would have taken better pictures, but we were running late and I didn’t have time. 