Ming Tsai uses this original salsa recipe as a base for several seafood and pork dishes.


  • 1 tablespoon minced ginger

  • 4 kiwis, peeled, cut into 1/4-inch dice

  • 2 cups 1/4-inch dice jicama

  • 1 cup 1/4-inch dice red onion

  • 1/4 cup packed chopped cilantro

  • 1 jalapeno, stemmed, minced with seeds

  • Juice of 4 limes

  • 1 shot agave tequila

  • Kosher salt and freshly ground black pepper

  • Sugar to taste


  • 1.

    In a large bowl, gently mix all the ingredients. Season with kosher salt and freshly ground black pepper and sugar to taste. Let stand at room temperature for at least an hour before using or preferably covered overnight in the fridge.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 133kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 2g
  • Carbohydrate 30g
  • Sugar 13g
  • Sodium 587mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Makes about 4 1/2 cups

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