Best 2 Ecuadoran Tamarillo Salsa Recipes
Embark on a culinary adventure to Ecuador with our authentic tamarillo salsa recipe. This vibrant and flavorful sauce, known as "salsa de tomate de arbol" in Spanish, captures the essence of Ecuadorian cuisine. Made with fresh tamarillos, also known as tree tomatoes, this salsa boasts a unique blend of tangy, sweet, and slightly smoky notes. Whether you're looking for a zesty accompaniment to your favorite dishes or a versatile ingredient to elevate your culinary creations, our tamarillo salsa guide has got you covered. Discover the art of preparing this delectable salsa from scratch, along with variations and serving suggestions that will tantalize your taste buds. Get ready to experience the vibrant flavors of Ecuador with our comprehensive tamarillo salsa recipe and exploration of its culinary versatility.
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SALSA QUEMADA (ROASTED TOMATO SALSA)
Provided by Deborah Schneider
Categories Sauce Food Processor Garlic Roast Vegetarian Quick & Easy Cinco de Mayo Backyard BBQ Healthy Vegan Party
Yield Makes 2 1/2 cups
Number Of Ingredients 6
Steps:
- 1. Make sure your kitchen is well ventilated. Put a piece of aluminum foil in a heavy sauté pan (preferably cast iron) and set it over medium-high heat. Place the whole tomatoes, chile, and garlic cloves in the pan and dry-roast them on all sides until well charred and soft. The garlic and chiles will be done quickly; the tomatoes may take 10 minutes or longer to cook.
- 2. Peel the garlic and stem the chile. Place the tomatoes, garlic, and chile in a food processor with the onion, salt, and cilantro. Pulse until the salsa is smooth and taste for seasoning. The salsa will keep, refrigerated, for several days. Reseason before use.
ECUADORAN CHILE SAUCE
Steps:
- Halve tamarillo lengthwise, then scoop seeds and flesh into a blender with a spoon, discarding shell; or coarsely chop tomato and transfer to blender. Add remaining ingredients and coarsely purée.
Tips:
- Choose ripe tamarillos: Look for tamarillos that are deep red or orange in color and slightly soft to the touch. Avoid tamarillos that are green or have blemishes.
- Roast the tamarillos before using: Roasting the tamarillos helps to bring out their natural sweetness and flavor. To roast the tamarillos, place them on a baking sheet and broil them for 5-10 minutes, or until the skins are slightly charred. Once the tamarillos are roasted, allow them to cool slightly before peeling and deseeding.
- Use a variety of peppers: This recipe calls for a combination of jalapeño peppers and serrano peppers. You can adjust the amount of peppers you use, depending on how spicy you like your salsa. If you don't have jalapeño or serrano peppers, you can substitute other types of peppers, such as poblano peppers or Anaheim peppers.
- Add other ingredients to taste: This recipe is a basic framework for tamarillo salsa. You can add other ingredients to taste, such as diced onion, chopped cilantro, or minced garlic. You can also add a squeeze of lime juice or a pinch of salt and pepper.
Conclusion:
Ecuadorian tamarillo salsa is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is especially good with grilled meats, fish, and vegetables. It can also be used as a dipping sauce for chips or crackers. If you are looking for a new and exciting way to add flavor to your food, give Ecuadorian tamarillo salsa a try.
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