Tamarillo Salsa
Tamarillo (Tree Tomato): Benefits Uses and Culinary Magic, is a versatile fruit that hails from the Andean regions of South America.
Ingredients
- 4 ripe tamarillos
- 1 small red onion finely diced
- 1 garlic clove minced
- 1 red bell pepper finely chopped
- 1 small jalapeño finely chopped (optional, for heat)
- 1/4 cup fresh cilantro chopped
- Juice of 1 lime
- 1 tablespoon olive oil
- 1 teaspoon honey or sugar optional, to balance acidity
- Salt and pepper to taste
Instructions
- Prepare the Tamarillos:
- To easily peel the tamarillos, blanch them in boiling water for 30 seconds, then transfer them to an ice water bath. Once cooled, gently peel off the skins.
- Cut the tamarillos in half and scoop out the flesh with a spoon. Dice the flesh into small, even pieces.
- Mix the Salsa:
- In a medium bowl, combine the diced tamarillos, red onion, garlic, red bell pepper, and jalapeño (if using).
- Add the chopped cilantro and lime juice to the mixture. Stir gently to combine.
- Season the Salsa:
- Drizzle the olive oil over the salsa and add honey or sugar if you prefer a slightly sweeter flavor to balance the tamarillo’s tanginess.
- Season with salt and pepper to taste, mixing well to ensure all the flavors are evenly distributed.
- Chill and Serve:
- For the best flavor, let the salsa chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
- Serve the tamarillo salsa with tortilla chips, as a topping for grilled meats, or as a zesty accompaniment to tacos or fish dishes.
Notes
- Customization: Feel free to customize the salsa by adding ingredients like avocado for creaminess or mango for extra sweetness.
- Storage: Store leftover salsa in an airtight container in the refrigerator for up to 3 days.