Feijoa fear
My new favourite seasonal combo!
When produce peaks for harvesting at the same time there’s a synergy of complementary qualities that are just right for the time of year and what we need for digestion and nutrients. The inherent elemental qualities of chillies and feijoa absolutely nail the 6 tastes of Ayurveda in each mouthful, and provide some delicious digestive agni to bring heat and pungency into the body-mind – balancing the cool, damp, slowness of winter.
Recipe
- 700g feijoa pulp
- 8-12 fresh chillies (depending on your passion for hot sauce)
- 1/2 cup onion
- 8 cloves garlic or equivalent crushed garlic
- 1 heaped tsp grated ginger
- 8 peppercorns
- Juice and zest of 1 lime
- 3 tsp himalayan salt
- 1/4 cup apple cider vinegar
- 1/2 cup water
- 3 tbsp raw sugar
- 1 tbsp olive oil
Method
- Option to mince onion, garlic, ginger and chillies and lightly fry before adding feijoa pulp & liquids to cook before blending
OR – easy method:
- Blitz feijoa pulp with chillies, onion, garlic, ginger, peppercorns, salt & lime with vinegar
- Add this blended mixture to a preserving pan with water and sugar
- Heat stirring frequently to ensure sugar dissolves fully, then simmer for 20 minutes
- Add olive oil to prevent fruit scum as the sauce simmers
- Pour into sterilised bottles once thickened
- Sealed bottles will keep for a year or more
A kiwi spin on tropical, yet winter, fruit hot sauce – delicious!
