Chilli and Tamarillo Dip Recipe

Origin: Thailand      Period: Traditional

The tamarillo is the wonder food of the moment. This is the fruit of Solanum betaceum a small shrub in the solonacacea (deadly nightshade) family (related to capsicums, potatoes, tomatoes and aubergines). The shrubs are very fruitful and bear fruit in clusters. A single tree in a pot can, over the three month fruiting period, produce more fruit than a single family can consume, so making preserves from the excess fruit is essential. They originate in South America, but with care and if brought indoors in the winter they will survive and bear fruit even in Northern climes. They are grown commercially in New Zealand and Portugal.

Ingredients:

2 large banana chillies (or New Mexican chillies or Yellow Wax hot chillies)
3 large shallots, peeled and halved
5 garlic cloves, peeled
2 medium very ripe tamarillos (about 225g), balnched, peeled, quartered and de-seeded
1 tbsp fresh coriander, chopped
2 tbsp Nam Pla (Thai fish sauce)
1 tbsp fresh lime juice

Chilli and Tamarillo Dip Preparation:

Method:

Heat a wok or a large frying pan over high heat then add the whole chillies and dry fry for about 4 minutes to toast them (ensure you press down on the chillies with a wooden spoon frequently and turn them often).

Now add the shallots and garlic and continue to dry fry for about 5 minutes more (or until the chilli skins have blackened nicely). Set aside to cool then remove the stems from the chillies and split in half lengthways. Cut the prepared tamarillos into quarters and de-seed. Now combine the chillies, tamarillos, shallots and garlic in a food processor. Pulse and process until the ingredients are coarsely chopped (you're aiming for a salsa-like texture here rather than a puree).

Turn the mixture into a small bowl and stir-in all the remaining ingredients. Serve immediately (the dip can also be prepared up to two days in advance before being stored, covered, in the refrigerator).

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