This is my version of a recipe created by Ming Tsai. It is a wonderful twist on traditional salsa and adds the perfect kick as a fruity, spicy accompaniment to simple steak,fish and chicken dishes. Stirrings Ginger Liqueur is becoming more available at fine liquor stores,but if you can't find it,substitute 2 tablespoons fresh minced ginger and 2 teaspoons granulated sugar.
ingredients:
6 ripe kiwi,peeled cut into 1/4 inch dice
1 medium jicama,peeled cut into 1/4 inch dice
1 ripe mango,peeled,seeded,cut into 1/4 inch dice
1 cup red onion,cut into 1/4 inch dice,rinced briefly in cold water
1-2 Jalapeno peppers,stemmed,minced with seeds (to taste)
1 shot Herradura Reposado tequila
2 shots Stirrings all natural ginger liqueur
juice of 2 limes
1 teaspoon Kosher salt plus more to taste
1/2 teaspoon fresh ground pepper (to taste)
@ 20 fresh mint leaves,tightly rolled and thinly chiffonnade sliced(*see picture below)
method:
Peel and dice kiwi,jicama & mango and add to a large bowl as they are diced.
Dice red onion and rince in a collander briefly in cold water,drain well and add to fruit. Mince 1 to 2 jalapenos with seeds if you like spicy salsa or remove seeds and mince if you like a milder flavor. Add to diced fruit and onion in bowl along with tequila,ginger liqueur,lime juice,salt and pepper. Gently toss together,cover with plastic wrap and refrigerate for at least 1 hour before using. Just before serving,finish with fresh mint chiffonnade and adjust salt to taste.
