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Print Recipe

International Produce

Ecuadorian Tamarillo Salsa

About the Recipe

Ingredients

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.

Directions

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.

Print Recipe