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Chopped quince mixed in with your tomatoes and spices will be a savory addition to your salsa.
Photo by Fotolia/stonefy
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"Simply Quince" by Barbara Ghazarian.
Photo courtesy of Mayreni Publishing
Ingredients
- 1/2 to 3/4 pound fresh quinces, washed, peeled, cored, and shredded (2 to 2-1/2 cups)
- 1 cup water
- 2 large tomatoes, blanched, skin and seeds removed, mashed, and drained of excess juices only see note below), or 1 can (14.5 oz.) diced tomatoes, drained of excess juices only and mashed
- 1/4 cup finely diced or grated small yellow onion
- 2 teaspoons grated fresh jalapeno
- 1/4 cup finely chopped fresh cilantro
- 1/2 to 3/4 teaspoon salt
- 2 to 3 tablespoons fresh lime juice (1 to 2 limes)
Directions
- Place the shredded quince and water in a medium-sized saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until almost all the liquid is gone, about 20 to 25 minutes. The quince will be a yellow gold color.
- While the quince is simmering, prepare the tomatoes. Fill a second medium-sized saucepan two-thirds with water. Bring to a boil over high heat, and then drop the whole fresh tomatoes in.
- Boil until the skins blister, only a few minutes is necessary; then remove each tomato with a slotted spoon into a bowl and set aside to cool until the tomatoes are cool enough to handle. Remove the skins and press out the seeds with your fingertips.
- Place the pulp in a mixing bowl and chop coarsely with a knife or mash with a potato masher.
- Transfer the cooked quince to a mixing bowl.
- Add the tomato, onion, jalapeno, cilantro, salt, and lime juice.
- Cover and chill at least 30 minutes before serving.
