Recipe: Feijoa Salsa


The feijoa originates from South America and the flavours work well with a classic salsa. If tomatillos aren’t available use cherry tomatoes. 

Words: Jenny Garing

We often have a glut of tomatillos at the same time as our feijoa harvest. This recipe is a great way to use up both.

Time: 5 minutes

INGREDIENTS

250g tomatillos, husks removed, washed, quartered
3 feijoas, peeled and quartered half a small red onion, chopped
1 clove garlic, peeled and chopped
1 jalapeno chilli, ribs and seeds removed, coarsely chopped
1 cup fresh coriander
3 tbsp fresh lime juice
salt to taste

METHOD

Put all ingredients into a food processor. Pulse gently until finely chopped but not mushy.

Taste for seasoning – you may need to add more salt or lime juice.

Serve with corn chips, as a salsa over pork ribs, pork crackling pieces, or seared fish, or with scrambled or poached eggs for breakfast.

More stories you might like:
How Monique Fiso is raising the bar on Maori cuisine

NZ Lifestyle Block This article first appeared in NZ Lifestyle Block Magazine.
Discuss This Article

View by Publication

NZ Life and Leisure    NZ Lifestyle Block
Loading cart ...
Send this to a friend