Ecuadorian Tamarillo Salsa

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Tips

  • 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

Directions

  1. Halve tamarillo lengthwise, then scoop seeds and flesh into a blender, discarding shell. Or, coarsely chop tomato and transfer to blender.
  2. Add remaining ingredients and ½ teaspoon salt. Purée and serve.
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Tamarillo
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