The easiest-peasiest-yummiest salsa on the Planet!
Pierce the skin of each tamarillo with a sharp knife and immerse them in boiling water for about 5 minutes to make them easier to peel.
After the brief boil, I found them super easy to peel – much like a banana. I only occasionally needed a sharp knife to scrape a bit of pulp from the peels.
Finely chop the hot peppers, removing membranes and seeds (reserve a few seeds to later add a bit more "heat" to the ají if desired).
Place the chopped peppers and the peeled tree tomatoes in a blender or food processor; blend until smooth.
Transfer the mixture to a small sauce pan, adding water to desired consistency (I prefer it a bit thinner than pudding). Cook over medium heat for about 5 minutes.
Remove from heat and add the lemon juice, along with the chopped onion and cilantro. Season with salt and ground black pepper to taste.
Serve at room temperature as a condiment for spicing up tacos, arepas, rice, refried beans, scrambled eggs - younameit!
0 servings
2 cups
