Kiwifruit and Roasted Red Pepper Salsa and Guacapplemole
Recipe type: Dips
Prep time: 
Total time: 
Serves: 1 cup each
It's avocado, kiwifruit and coriander time. I make guacapplemole because it's delicious and makes the avocado go further by adding some sweetness and acidity. Lots of salsa recipes use mango but I find gold kiwifruit works well too - it looks good. has the right balance of acidity and sweetness and is a great texture. I use jarred roasted peppers in winter when capsicums are at a premium. These work well in wraps or on tacos. They make a salad more exciting. Piled on top of a burger is messy but delicious.
  • Guacapplemole:
  • 200g avocado flesh
  • 200g apple, cored and cut into eight
  • 1 tablespoon apple cider vinegar
  • Pinch of salt to taste
  • Salsa:
  • 140g gold kiwifruit, peeled and cut into small cubes
  • 100g jarred roasted red pepper drained and cut into small pieces
  • Bunch of coriander, finely chopped
  • 2 spring onions or a bunch of chives, finely sliced
  • Pinch of salt and shake of chilli sauce (optional)
  1. Put the guacapplemole ingredients in a blender and blend until smooth.
  2. Taste and adjust seasoning. Serve.
  3. Mix the salsa ingredients together in a bowl.
  4. Taste and adjust seasoning. Serve.
Recipe by The Kitchen Garden at