Ají de Uchuvas

Yellow Gooseberry Salsa

Preparation info
  • 1¼ cups

    • Difficulty

      Easy

Appears in
Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Yellow gooseberries are one of my favorite fruits. This is probably the only recipe that is not traditional, but it is just wonderful. Try it—it keeps refrigerated for over a week, and can be used with white seafood, asparagus, and other vegetables.

Ingredients

  • ½ pound (1 cup) uchuvas* (yellow gooseberries)
  • 5 tablespoons minced

Method

  1. In a blender puree the yellow gooseberries. Wash the grosellas well to remove dirt. Make a cross cut on each one.
  2. Place in a nonreactive bowl; add the green onions, cilantro, lime juice, sugar, salt, pepper, and hot sauce.
  3. Refrigerate covered overnight, if possible, as this improves the flavors.

Serve with