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Saturday, July 26, 2014


I hope I'm not overdoing it with recipes, but along with pattern-making, sewing and crafting, I also love to I mentioned on my FB page, I'm on a mission to cook my way through the 100's of recipes I've clipped out of magazines, newspapers and/or printed from websites over the years.

I plan to try them all and then make a determination as to whether it's a "keeper" or a "goner".    Those I'm keeping, I'm writing them down on a recipe card and putting them in the book I purchased years ago.  With any luck, I may need to purchase another book and have a Volume I  and Volume II instead of unsightly clippings held together with a chip clip. unlike me!

Anyway....onward to this particular recipe, which by the way is a definite KEEPER.  Oh my goodness, what a tasty recipe.  Now I served this salsa with a blackened mahi-mahi which was absolutely delicious.......but, I could also see using the salsa with chicken, fish tacos, or served with just chips for an appetizer.


2 kiwis, chopped
1/2 mango, chopped
1/2 orange bell pepper, chopped
1/4 red onion, chopped
1/2 avocado, chopped
1/8 cup chopped cilantro
*1/4 cup pineapple tidbits
 (or slice pineapple chunks in half)
a few squirts of lime juice
salt and pepper to taste

* my addition to the recipe
recipe adapted from:
To blacken the mahi-mahi, I simply coated the fish with a blackening seasoning (I used Emeril's) and then cooked them in a pan with approximately 2 Tbsp. olive oil.  It takes about 4 minutes on each side.   I served it with rice pilaf, steamed broccoli and fresh baked bread.  So good!!

Look at all those luscious chunks of fresh fruit and's making my mouth water just looking at it.

I have to tell you I had enough for, I chose to make a chicken tostada later in the week.  I added a few black beans along with the chicken and salsa and oh my!  Very tasty......


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