Tejocote is a classic Mexican winter fruit; in this recipe it is simmered with sugar and balanced against the heat of red chilli for a sweet-hot profile. Lightly roasting the chillies in the air fryer adds a smoky depth, and the jarred spread works equally well at breakfast, as a late-night snack, or alongside a cheese board at a party.
Boil the tejocote in water for 15 minutes, and once cool enough to handle, peel and remove the seeds.
Lightly roast the red chillies in the air fryer on a high setting for 6 minutes, then finely chop.
Simmer the peeled tejocote with the sugar, lemon juice and roasted chillies in a pan.
Simmer over low heat for 20 minutes until the mixture thickens, then ladle into sterilised jars while hot.
Tejocote skin is tough, do not try to peel it before boiling; once boiled and cooled slightly the skin comes away easily.
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