I’ve adapted this recipe from one of those that you see at Safeway in the vegetable section; you know, those little cards that suggest exciting ways to mix produce and Safeway products together to make something tasty and fun. This one caught my eye because it looked like a New Zealander’s version of tomatillo salsa: it is green, spicy and sour, just like tomatillo salsa, though perhaps a bit more sweet. The recipe calls for sugar but no salt or garlic. That just doesn’t work for me. Also, they suggest red tomatoes but I was worried that the color would mix with the kiwi green and turn the dish grey. That’s not too appetizing. Instead I used some large yellow cherry tomatoes from the Alemany Farmers Market.
We served this at a wine tasting pot-luck that we held over Labor Day Weekend. My initial idea was to have it with tortilla chips. However, it went amazingly well as a sauce over the grilled halibut that Whitney and Amie brought to the party (Great to see you guys!) It was tangy, sweet and a little spicy. This reminded me of Miami style cooking, or perhaps Caribbean. We loved it.
sweet and spicy kiwi and yellow cherry tomato salsa
4 ripe kiwi, peeled
12 large yellow cherry tomatoes
1 inch thick slice onion
3 cloves unpeeled garlic
1 jalapeño pepper
1 small bunch cilantro
Kosher salt to taste (about ½ tsp)
Heat cast iron pan to high temperature. Roast onion slice, garlic, tomatoes, jalapeño and kiwi until toasted. Peel garlic. Remove stem, seeds and ribs from pepper. Place everything in food processor. Add salt and cilantro. Process until a chunky sauce formed. Adjust salt. Serve with tortilla chips or over grilled fish.