Hi, all. I’ve just gone crazy with the kumquats! The Chinese market still had them, so I just had to buy more. This time, I made kumquat salsa (different from the Cranberry-Kumquat Salsa) and kumquat marmalade.
And salsa! So read on to see how that all went…
The marmalade took me about 4 hours to make. Not that it was that complicated but it was time consuming. First you have to separate the pulp from the skins. Again, not difficult but they’re so small and you have to do so many of them that it takes a while. Here’s a picture of what I had going on.
The pulp went into the little bowl perched on the cutting board while the skins went into the pot on the right.
Then, I had to cook the skins, changing out the water a few times after each boil. This supposedly eliminates the bitterness.
When they’re soft, they get minced.
Meanwhile, the pulp gets cooked, strained and combined with some water from the skins and sugar and everything gets boiled down until thick.
The salsa, on the other hand, was so simple and the result is so beautiful. Check out these photos:
The recipe I found for this salsa called for red pepper flakes and cayenne pepper, which I have never seen used in a salsa recipe. So, I tweaked it a little. Here’s my version of Kumquat Salsa. Use it as a topping or with tortilla chips. Let me know if anyone gives it a whirl. Enjoy!
3 cups kumquats, thinly sliced
1/2 cup chopped red onion
1/4 cup minced fresh cilantro
1/4 cup olive oil
2 or 3 dried chile de arbol, crushed (or other chile pepper of your choice, fresh or dried)
Kosher salt to taste
Combine all ingredients. Adjust the seasonings to your taste. Let sit for an hour to allow the flavors to blend.
Makes about 3 cups.