February 2nd: California Kiwi and Heavenly Hash

Chili Mango Kiwi Salad

In medium bowl, whisk together ¼ c. lime juice, 2 Tbsp. honey and 2 Tbsp. water, until honey dissolves. Add ½ tsp. chili powder, ¼ tsp. cayenne pepper and a pinch of salt. Stir in 3 peeled and diced mangoes and 4 peeled and sliced kiwis; toss to coat. Refrigerate at least one hour. When ready to serve, sprinkle with extra chili powder and chopped cilantro. Makes about 2 quarts.

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