Ecuadorian Tamarillo Salsa
- Skin is too bitter to eat and juice will stain, so be careful!
- The flavor is enjoyable and tangy!
- When selecting, keep in mind that red-colored tamarillos are the tartest, gold-colored are slightly sweeter, and amber-colored are the sweetest.
Ingredients (yields ½ cup)
- 1 fresh tamarillo or small red tomato
- 1 fresh serrano chile (preferably red), coarsely chopped, with seeds if desired
- 2 large scallions (white and pale green parts only), coarsely chopped
- 1 tablespoon water
- 1 teaspoon olive oil
- 1 tablespoon chopped cilantro
- 1 teaspoon fresh lime juice
- Halve tamarillo lengthwise, then scoop seeds and flesh into a blender, discarding shell. Or, coarsely chop tomato and transfer to blender.
- Add remaining ingredients and ½ teaspoon salt. Purée and serve.