The feijoa originates from South America and the flavours work well with a classic salsa. If tomatillos aren’t available use cherry tomatoes. 

Words: Jenny Garing

We often have a glut of tomatillos at the same time as our feijoa harvest. This recipe is a great way to use up both.

Time: 5 minutes

INGREDIENTS

250g tomatillos, husks removed, washed, quartered
3 feijoas, peeled and quartered half a small red onion, chopped
1 clove garlic, peeled and chopped
1 jalapeno chilli, ribs and seeds removed, coarsely chopped
1 cup fresh coriander
3 tbsp fresh lime juice
salt to taste

METHOD

Put all ingredients into a food processor. Pulse gently until finely chopped but not mushy.

Taste for seasoning – you may need to add more salt or lime juice.

Serve with corn chips, as a salsa over pork ribs, pork crackling pieces, or seared fish, or with scrambled or poached eggs for breakfast.

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