Have you ever tried a kumquat? They’re these little citrus fruits, like miniature oranges, not much bigger than a grape, that you can eat whole, even the seeds. You can slice them and add them to salads, or just pop them into your mouth for a quick snack. Garrett stopped by the other day with a container filled with kumquats (don’t you love friends who bring you food?) and a mission to make salsa and to photograph some cheese. What follows is the citrus-y salsa we made with the kumquats, which I’ve been eating up with fish and in steak tacos. You could easily add some chopped mango or avocado to the salsa, and chop it up more finely if you wanted to use it as a dip for tortilla chips. Looking for other things to make with kumquats? Check out the list at the end of the recipe with ideas from other food bloggers.
Kumquat Salsa Recipe
- 2 cups chopped cleaned and thinly sliced kumquats
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 3 Tbsp olive oil
- 1/4 teaspoon red pepper flakes
- Dash of cayenne pepper
- Pinch of kosher salt
Combine all ingredients. Add more or less red pepper and cayenne to desired heat. Let sit for 1 hour for the flavors to more fully blend.
Great served with steak or seafood such as halibut, black sea bass, or salmon.
Yield: Makes about 2 1/2 cups of salsa.