If you’ve thought all the relishes have been invented, then you thought wrong. Kiwi brings an unexpected pop of sweetness and texture to this spicy relish. The green on green tones of the relish are so pretty alongside anything it’s paired with. Serve alongside grilled fish or chicken, drizzled over pan-seared halloumi, or with poached shrimp. Shopping tip: To test if a kiwi is ripe, press the fruit with your thumb. If it gives slightly, then you know it’s ready to eat.
1 small English cucumber, chopped (about 1½ cups)
3 kiwis, peeled and chopped (about 1 cup), divided
½ bunch fresh cilantro leaves and tender stems, coarsely chopped
1 jalapeño, seeded and chopped
2 tablespoons fresh lime juice (from 1 lime)
1¼ teaspoon kosher salt
Sat fat 0.02g
How to Make It
Place cucumber and ￼½ cup chopped kiwis in a medium bowl. Place cilantro, jalapeño, lime juice, salt, and remaining ½ cup kiwis in a blender and process until smooth, about 15 seconds. Pour mixture over cucumber and kiwis and toss to combine.
Serve with chips or on top of burgers, hot dogs, chicken, or fish.
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