Kumquat Salsa Recipes

Steps:

• Mix jalapeños with garlic and cilantro. Remove insides from kumquats. Put insides in small pot and add orange juice, lemon juice, and brown sugar.
• While reducing mixture, cut kumquat shells to 1/2-inch size and add to reduction. When reduction is done and tender, mix with the other ingredients and add salt and pepper to taste.

Steps:

• Thinly slice kumquat (whole - do not peel). cherry tomatoes, red chilies & shallots
• Soak dried shrimp in hot water, drain, grind them smoothly.
• Place them in a bowl, mix all the sliced ingredients, add crushed garlic, lemon squeeze, vinegar, olive oil, sugar, salt & pepper
• Sprinkle with chopped coriander leaves
• Ready to serve - best with grilled/pan fried fish

Steps:

• Make the kumquat salsa: In a small bowl, stir together the kumquats, red onion, Fresno chile, cilantro, lime juice, and salt.
• Make the fish tacos: Season the halibut with the salt, ancho chile powder, garlic powder, and cumin.
• Heat the grapeseed oil in a medium cast iron skillet over high heat. Add the halibut and cook, flipping once with a fish spatula, until seared and cooked through on both sides, about 3 minutes per side, depending on the thickness of the fish. Remove the fish from the skillet and flake into large pieces with a fork.
• In a medium bowl, toss the red cabbage with the lime juice and a pinch of salt.
• Assemble the tacos: Add some of the red cabbage to the tortillas, then top with some of the fish, a spoonful of kumquat salsa, a few slices of avocado and radish, and a sprinkle of cilantro.
• Enjoy!
• RECIPE BY: Talia Goldstein

Steps:

• Halve the kumquats, discard seeds, quarter the fruits.
• Put 'quats, onion, garlic, berries and o.j. in a sauce-pan; half cover the pot, simmer until berries pop.
• Stir in the sugar and chilies (if used).
• Once sugar is dissolved, bring mixture to a boil; boil until mixture thickens.
• Remove pan from heat; spoon salsa into hot jars, seal with two-part lids.
• Process jars in a boiling-water bath for 15 minutes (at sea level).
• Label, store in cool, dark place; use within 12-15 months.
• FOR SHORTER STORAGE: spoon into jars, cool completely, refrigerate.
• IDEA: use smaller decorative jars, add to a gift basket with other kitchen preserves. YUMMY!