Roasted Tamarillo Salsa

Considered one of the “lost crops of the Incas”, tamarillos are right at home in Wonthaggi.

By Matt Stone

WE HAVE a tree in the back yard that is currently laden with fruit. I have to say it looks rather magnificent with the large green leaves being offset by the bright red orbs, particularly in a season where there isn’t so much colour in our garden.

Of course it is the tamarillo, or known to me as the tree tomato. I am unsure how it got there, but I suspect Liane bought it at a nursery in a moment of inspiration, just like when she buys things like dragon fruit, avocados and finger limes – things that really should not enjoy our weather, let alone bear fruit. Given we are getting regular bunches of bananas this year, I hold great hope for the avocado and dragon fruit. One can but hope!

Anyway, the tamarillo is a cracker, even if we struggle to find a recipe to use all the fruit. I reckon our tree fruits twice a year, but garden experts say they should provide only once a year, with the main crop ripening from late autumn through winter, ie. May-September.
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I shouldn’t be surprised that the tree does so well, as its origins are the Andean highlands (Peru, Ecuador, and Bolivia). Indigenous Andean peoples cultivated tamarillos for centuries; they are considered one of the “lost crops of the Incas”. They were known traditionally as chilltu (Quechua) or tomate andino. Wow, now I am really impressed to have such an honoured guest in our garden!
 
So much for the history lesson, what about a useful recipe for this bountiful crop.
Roasted tamarillo salsa is smoky and tangy, blending the unique tartness of tree tomatoes with roasted aromatics like garlic and onion, and a kick from chillies, brightened with lime juice. 

• 4 large tamarillos (or 6-8 smaller ones that we get on our tree)
• 3 cloves of garlic with skin on
• 1 medium yellow onion – quartered lengthwise, with skin on
• cooking spray
• 4 dried red chillies (more if you like it hot)
• ½ tsp cumin seeds
• Juice of ½ -1 fresh lime
• 1 tbsp sugar
• 1-2 tsp agave (or real maple syrup)
• Salt & black pepper
• 2 tbsp chopped fresh coriander + more for garnishing

1. Preheat oven to 180 degrees.
2. Line a baking sheet with foil, spray with cooking spray. Place the tamarillos, garlic, and onions on the sheet. Bake for 10-15 minutes, turning once until the tamarillos are completely soft and the skins are falling off. Remove and allow to cool.
3. While the veggies cool, toast the dried chillies and cumin seeds in a small skillet over medium low flame until fragrant – about 2-3 minutes. Remove and place into a mortar & pestle. Crush until finely ground (or pop in the blender in the next step).
4. Peel all the vegies, place into a blender with the cumin spice mix, fresh lime juice, salt, pepper, agave and sugar. Pulse until just combined.
5. Taste and adjust for salt and sugar if necessary. Tamarillo is very bitter so it may require a bit more sugar or agave/maple syrup.
6. Mix in the fresh chopped coriander right at the end. If you don’t like coriander, it is fine without.

 
Serve with tortilla chips or it makes a great sauce on chicken or pork!