Reader Catherine Bodi's fresh, colorful salsa originally included strawberries, but we loved the clean flavor of pineapple and kiwi. Make this up to two days ahead, and store in an airtight container in the refrigerator.
This recipe goes with Tortilla Chip-Crusted Chicken
Southern Living JUNE 2008
1. Stir together first 5 ingredients; add salt to taste.
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