This crisp, refreshing salsa is bursting with the flavors of juicy kiwi, cool cucumber, tart lime, and spicy jalapeño.
I have a salsa confession to make: before I met Alex at the ripe old age of 25, I only ate mild salsa. Mild! I know! What’s even the point? It wasn’t exactly that I didn’t like spicy things; it was more like I was afraid of them.
Remember that Weight Watchers cookbook I told you my mom and I were obsessed with in the early 00’s? I swear there was a recipe in it that instructed you to wear rubber gloves while chopping a jalapeño. That is so, so not necessary (seriously, would they have called for a hazmat suit if it was a serrano?), but of course at the time I didn’t know it, and I was totally terrified and intimidated.
Whenever a recipe called for chilies I left them out, and whenever I served chips and salsa I bought a jar of (not fresh) mild salsa. Ugh! I was so unenlightened it makes me wince in hindsight.
But then I started dating Alex, and while 99 times out of 100 I was teaching him something about food (like that red wine doesn’t go with oysters, or that there are other cheeses out there besides mozzarella), he definitely schooled me in salsa. He likes it hot–the spicier the better.
Of course now I almost never buy salsa because I prefer to make it for myself, and I always use lots of jalapeño to give it a nice fiery kick. This cucumber kiwi salsa is my new favorite. Ever since I made this smoothie I’ve been a little bit obsessed with kiwis. Tropical fruits make great salsas (mango and pineapple versions abound) so I thought, why not kiwi?
My original plan was to include avocado, and you certainly can if you want, but in the end I didn’t think this salsa needed it. There are already so many delicious flavors going on: juicy kiwi, crisp cucumber, tart lime, spicy jalapeño, fresh scallions, a touch of smoky cumin, and verdant cilantro.
It’s so good after I snapped these photos I stood over the bowl, eating it with a fork like a chopped salad.
I hope you’re gearing up for an awesome Memorial Day weekend. In fact…what are you still doing looking at your iPhone? Put it down and get outside, preferably with a frosty margarita, a bag of chips, and a big batch of this salsa.
- 2 cups diced kiwi (about 5 large)
- 2 cups diced English cucumber (about 1/2 large)
- 1 jalapeño, seeded and diced
- 4 scallions, minced
- Zest and juice of 1 lime
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin
- 2-3 tablespoons minced fresh cilantro
- Combine the kiwi, cucumber, jalapeño, scallions, lime zest and juice, salt, pepper, and cumin in a medium bowl and toss to combine. Stir in the cilantro just before serving.
jacquee | i sugar coat it! says
I could see myself living on this salad for the summer. LOVE the flavours!
Tracy | Baking Mischief says
I laughed out loud at your jalapeno and gloves comment! I *just* told my sister that it was silly to wear gloves chopping them, but it turns out that when she went to do it, she had a cut on her finger. Apparently jalapeno juice and fresh cuts really don’t mix. She has still not forgiven me, and I think she will be wearing gloves with jalapenos for the rest of her life. 😉
I LOVE this salsa! It is so pretty and the flavor combinations sound amazing. I’ve never used kiwis in salsa, but now I so want to try!
pooja@poojascookery.com says
Looks juicy and fresh.
Ksenia @ At the Immigrant's Table says
This salsa sounds so fresh and crisp! I can see it going beautifully to offset some cheesy nachos. And I just LOVE the story of your aversion to spice – so glad you found the light since then 😉
Yigit | Swanky Recipes says
its awesome idea. i love it. thanks!
Kristen Chidsey says
Now this is my kind of salsa–looks great!
laura@motherwouldknow says
What a refreshing and creative salsa. Although I didn’t have your “too timid – unspicy” problem early on in my salsa-making days, I still suffer from lack of creativity. And you’re definitely pushing me into new territory with this one. Thanks.