I can’t sit still for long, I try to stay in one place for an extended period of time and it just makes me feel anxious. I am always thinking of future holiday destinations and daydreaming about where I want to go next.
My current obsession is South America, in particularly, Argentina. I went to an incredible Argentinian barbeque recently and while I was being rolled out the front door, my mind started swirling around ideas of how I could recreate many of the brightly coloured, punchy dishes in my own kitchen.
As you can imagine, a barbeque joint is going to be packed to them brim with meat so I wanted to dream up something a little lighter but still with that South American kick. Taking inspiration from the vibrant buildings and streets of downtown Buenos Aires, the tropical flavours that come with year round sunshine, and what I could find scrounging around the kitchen cupboards, I whipped up a quick tamarillo salsa.
Tamarillos are such a wonderful fruit; tart and oozing with dark orange blood, hands stained purple from scraping the soft flesh out of its casing is a sensation that fills me with childhood nostalgia. Their flavour is also a perfect contrast to the sweetness of salsa’s primary ingredient; tomatoes.
Dice three small tomatoes, or a handful of cherry tomatoes, if the seeds are quite watery then discard them. Dice the flesh of one tamarillo, and ¼ of a red onion for a sharp flavour and an added pop of colour. Add them to the tomatoes. Dice one red chilli or ¼ of a red bell pepper; which you choose depends on how spicy you want it – if you’re not a spice fiend then use the bell pepper as it possessed a similar flavour to the chilli without the fieriness.
Add the juice of ½ a lemon or lime, a drizzle of olive oil, a tablespoon of rock salt and another of raw sugar, add a teaspoon of smoked paprika for an optional extra kick if you so desire.
Combine well and leave in the fridge to marinate for at least an hour – the longer you leave it, the more time the flavours have to combine and meld together – after a day you can hardly distinguish between the tiny cubes of pepper, tamarillo and tomato.
This is a wonderful accompaniment to steak, lamb or chicken, or even heaped onto a piece of toasted ciabatta for a tropical bruschetta fusion.