Ecuadoran Tamarillo Salsa Recipes
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.
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- If using fresh tree tomatoes peel them, boil them for about 5 minutes to make it easier to peel them.
- If using frozen tree tomatoes, defrost them over night in the fridge, then cut them in half and scoop out all the insides.
- Blend the tree tomatoes with the hot peppers (seeded and deveined if you want it very mild, you can always save a few seeds and add them in if it’s too mild).
- Transfer the blended mix of tree tomatoes and hot peppers to a small sauce pan, add the water (you can add more if you want a more liquid sauce) and cook on medium heat for about 5-8 minutes. You can also omit the cooking part, the sauce will be fresher, but will need to be consumed faster.
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