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)

Preparation method

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.

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