Ecuadoran Tamarillo Salsa

Name: Ecuadoran Tamarillo Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Tbsp chopped cilantro; 1 teaspoon fresh lime juice; 1 teaspoon olive oil; 2 larges scallions (white and pale green parts only), coarsely chopped; 1 fresh serrano chile (preferably red), coarsely chopped, with seeds if desired; 1 small fresh tamarillo (tree tomato) or small red tomato; 1 Tbsp water

Ecuadoran Tamarillo Salsan is Head to the store and pick up cilantro, scallions, olive oil, and a few other things to make it today.

Instructions

Halve tamarillo lengthwise, then scoop seeds and flesh into a blender, discarding shell; or coarsely chop tomato and transfer to blender.

Ingredients you will need

Tamarillo

Tomato

Seeds

Equipment you will use

Blender

Add remaining ingredients and 1/2 teaspoon salt and coarsely purée.

Ingredients you will need

Salt

Equipment

Blender

Ingredients

Servings:

1Tbsp

chopped cilantro 1teaspoon

fresh lime juice 1teaspoon

olive oil 2larges

scallions (white and pale green parts only), coarsely chopped 1

fresh serrano chile (preferably red), coarsely chopped, with seeds if desired 1small

fresh tamarillo (tree tomato) or small red tomato 1Tbsp

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Concha y Toro Marques de Casa Concha Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.