Spicy Strawberry Kiwi Peach Salsa Food

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SPICY STRAWBERRY KIWI PEACH SALSA



Spicy Strawberry Kiwi Peach Salsa image

A good summertime salsa that hits your taste buds twice. Can substitute canned peaches or frozen strawberries, but best to go with all fresh fruit.

Provided by adamyosim

Categories     Peach Salsa

Time 20m

Yield 4

Number Of Ingredients 8

1 ripe peach - peeled, pitted, and diced
1 kiwi, peeled and diced
4 fresh strawberries, diced
½ jalapeno pepper, seeded and diced
1 tablespoon lime juice
1 green onion, chopped
2 tablespoons chopped fresh cilantro
1 pinch salt

Steps:

  • Combine the peach, kiwi, strawberries, jalapeno pepper, lime juice, green onion, cilantro, and salt in a bowl; gently stir to combine.

Nutrition Facts : Calories 26.2 calories, Carbohydrate 6.3 g, Fat 0.2 g, Fiber 1.1 g, Protein 0.5 g, Sodium 3.1 mg, Sugar 4.3 g

SPICY KIWI SALSA



Spicy Kiwi Salsa image

I serve this with a meaty grilled fish such as swordfish, grilled poultry or roasted pork. Its very tasty and there is never any leftovers.

Provided by Dancer

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

4 kiwi fruits, peeled and cut into 3/8-inch dice
1 teaspoon red jalapeno chile, minced (or other fresh hot red pepper)
1 tablespoon tequila
1 tablespoon freshly squeezed orange juice
1 tablespoon chopped mint
1 pinch salt

Steps:

  • Combine ingredients and chill 30 minutes to 1 hour.

Nutrition Facts : Calories 48.8, Fat 0.4, Sodium 41.5, Carbohydrate 11.7, Fiber 2.4, Sugar 7.2, Protein 0.9

STRAWBERRY KIWI SALSA



Strawberry Kiwi Salsa image

Make and share this Strawberry Kiwi Salsa recipe from Food.com.

Provided by Potagekempcc

Categories     Sauces

Time 45m

Yield 3 Cups

Number Of Ingredients 11

2 pints fresh strawberries (Small Diced)
3 kiwi (Small Diced)
1 bay leaf
3 tablespoons muscat wine (Orange)
3 serrano peppers (Minced)
3 tablespoons yellow bell peppers (Small Diced)
2 green onions (Small Diced)
1/3 cup cilantro (Chopped)
1 dash ground allspice
1/2 teaspoon fine sea salt
1/2 teaspoon white pepper

Steps:

  • Place fruit, bay leaf, Orange Muscat wine in a bowl and stir well.
  • Add Serrano peppers, yellow pepper, green onions, cilantro, allspice, fine sea salt and white pepper.
  • Stir salsa, cover with plastic and chill for 30 minutes.
  • Discard Bay Leaf; reseason with fine sea salt and white pepper to taste.
  • Garnish with Fresh Cilantro Sprigs.

Nutrition Facts : Calories 139.7, Fat 1.2, SaturatedFat 0.1, Sodium 395.3, Carbohydrate 31.3, Fiber 7.6, Sugar 18.3, Protein 2.9

SPICY SWEET PEACH SALSA



Spicy Sweet Peach Salsa image

This is an awesome sweet hot salsa. It's a canning recipe not a fresh mix so with this one, you can have Peach salsa all year round :-) I've changed the recipe some deleting the celery as I don't like it (but to keep the necessary proportions of acids the same for safe canning, I subbed 1 3/4 extra cups green pepper and a 1/4 cup hot pepper. I used jalapeno but you could use your favorite) & adding two extra peaches; This salsa is wonderful w/ grilled chicken or fish or just as a go along to chips.Be prepared;with the jalapenos it DOES have a bite.

Provided by JanetB-KY

Categories     Sauces

Time 2h30m

Yield 8 1/2 pint jars

Number Of Ingredients 9

3 lbs ripe tomatoes, peeled then chopped (about 7 medium)
2 cups celery, sliced (again I delete that & sub extra green peppers & hot peppers)
2 cups onions, chopped
2 green peppers, seeded and chopped (1 1/2 cups)
5 fresh peaches, peeled then chopped
1 cup sugar
1 cup white vinegar
1 1/2 teaspoons salt
1 1/2 teaspoons pickling spices, in cheesecloth

Steps:

  • Pour boiling water over tomatoes; leave for one minute.
  • Drain and cover with cold water.
  • Peel, chop and measure to get 1 1/2 quarts (6 cups) Pour boiling water over peaches and let sit for two minutes.
  • Drain water and immediately cover with cold water.
  • Let sit for about 5 minutes then peel; the water baths should make the peels come off fairly easily.
  • Put tomatoes and peaches into large heavy bottomed saucepan with all other ingredients.
  • Boil slowly, stirring often, until thickened, about two hours.
  • Remove spice bag and discard.
  • Pour into sterilized pint or half pint jars, leaving 1/4 inch headspace.
  • Process in boiling water bath for ten minutes; cool and store.

Nutrition Facts : Calories 184.7, Fat 0.7, SaturatedFat 0.1, Sodium 441.4, Carbohydrate 44, Fiber 4.7, Sugar 37.9, Protein 3

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