Kumquat and Red Onion Salsa Relish
Citrus is a soul saver, this time of the year. Fresh, tart, tangy and bright citrus fruits go a long way to help with the winter blues. The fact that they are laden with the added bonus of a generous dose of Vitamin C also helps! Since we all agree that when it comes to a winter cold, an ounce of prevention is indeed better than a pound of cure. I tend to buy limes, lemons and clementines every week, as my children love clementines and limes and lemons go a long way in adding that much needed tart balance to the plate. There is however a quieter player that surfaces here and there – it is the kumquat. At first glance, these tiny orange like fruits look like miniature oranges, with some more fun thrown in – the kumquat has a sweet and edible peel and tart and sour flesh and if people are to be believed, edible seeds as well. I am skeptical about the seeds and tend to diligently remove them when working with kumquats, somehow no one at home is convinced about them either.
Today’s recipe for the kumquat salsa, uses these mini oranges in a very simple way. I have loved the way this salsa works with fish and the colors are guaranteed to cheer on a cold and gloomy day! If you are looking for some simple color on your table or your valentine’s day meal, make yourself a batch and you will be business. Thinking fish tacos, these should perk them right up, and of course, there is always that batch of chips that can be used for scooping these up.
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Kumquat and Red Onion Salsa Relish
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: Makes about 11/2 cups of relish
A colorful and fresh tasting relish that is bound to brighten you table and day.
Ingredients
1 cup of Kumquats1/2 red onion, finely diced
1/3 cup chopped pistachios
1/2 teaspoon salt or black salt
1/2 teaspoon red cayenne pepper
2 tablespoons chopped cilantro
Instructions
Cut the kumquats into halves and remove any seeds, then slice them thinly and place in a mixing bowl.Add in the red onion, pistachios, salt or black salt, cayenne pepper and the cilantro and mix well.
Let this rest for 15 minutes before serving.
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