Tart-Hot Tamarillo Sauce

Preparation info

  • Makes about

    1½ cups

    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

For a quick, thick, spoonable condiment, puree peeled tamarillos with a few herbs and seasonings. I like mint as primary flavoring, but find I am in the minority with this aromatic—unless the tasters are Middle Eastern. For variation, substitute lemon and orange for lime juice and add fresh ginger. Serve with baked or grilled fish or poultry or with starchy tubers. Stir into thick soups—such as potato, bean, yautía, or seafood chowder. Spoon over avocado slices.