For some get up and go, Warren Elwin adds tamarillo. Ají is a Peruvian salsa that can be served raw or cooked and can also be blitzed into a smooth sauce.
Ingredients
| 5 | Tamarillos, peeled and diced (Main) |
| 5 | Pickled jalapeno chillies, or red Thai chillies, or you could use fresh chillies, plus extra chilli to taste |
| ¼ tsp | Flaky sea salt |
| ¼ tsp | Sugar |
| 1 Tbsp | Red wine vinegar |
| ½ | Lemons, freshly zested, plus some lemon juice to taste |
| 1 | Red onion, small, finely chopped |
| 1 handful | Fresh coriander |
| 1 clove | Garlic, minced |
| 1 handful | Fresh mint, chopped, if serving with roast lamb or venison |
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Directions
- Put tamarillos into a saucepan. Add pickled jalapeno or red Thai chillies. Add flaky sea salt, sugar, red wine vinegar and lemon zest.
- Gently simmer for 3 to 5 minutes, then remove to a bowl.
- Add red onion, coriander and garlic and season with salt, pepper, lemon juice and extra chilli to taste.
- Serve as a salsa with corn chips, or as a side dish with grilled steak or fish. Add fresh chopped mint, and serve it with roast lamb or venison.
Chef’s tip
To make removing the flesh from tamarillos easier, score the ends of them and scald in boiling water for a couple of minutes. Remove and refresh in ice cold water, then peel.
