Tamarillo sauce is a sweet-and-spicy New Zealand condiment made by simmering tamarillo with hot red pepper, ginger and vinegar down to a thick sauce without any added sugar. The fruit's own natural sugars give the sauce sweetness without needing extra.
Blanch the tamarillos in boiling water for 1 minute, then plunge into cold water and peel.
Finely chop the onion, red chilli and ginger.
Put everything in a pot with the vinegar and salt and simmer over low heat for 20 minutes, until the sauce thickens.
Blend the sauce until smooth, then transfer it to a jar once cooled.
When blanching the tamarillos, wait until the skins split, otherwise they will be hard to peel. The sauce keeps in a jar in the fridge for up to 2 weeks.
If you cannot find tamarillo, ripe tomatoes make a similar sauce; since the sweetness will be milder, a little orange juice can help refresh the balance.
Admin DadaGastro · verified in test kitchenSosu tarifte yazdığı gibi 20 dakika pişirdim ve tam istediğim koyulukta oldu, kavanoza doldurunca 2 haftadan fazla dayandı bile. Zencefili biraz fazla kaçırınca da hoş bir keskinlik kattı.
Ağaç domateslerini kabuklarını soymadan doğrudan pişirmeye başladım, sos içinde sert kabuk parçaları kaldı ve dokusu bayağı bozuldu. Kabukları önce haşlayıp soymayı asla atlamamak gerekiyormuş, bunu sonradan anladım.
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