Ingredients with Measurements:
- 1 cup diced Achacha fruit
- 1/4 cup diced red onion
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1/4 cup chopped fresh cilantro
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed: None
Step-by-step instructions:
1. In a medium bowl, combine the diced Achacha fruit, red onion, red bell pepper, green bell pepper, cilantro, and jalapeno pepper.
2. Add the lime juice, salt, and black pepper to the bowl and stir well to combine.
3. Taste the salsa and adjust the seasoning as needed.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve the Achacha salsa chilled with tortilla chips or as a topping for grilled fish or chicken.
15 minutes
Temperature: Cold
Serving size: 4-6 people
Nutritional information:
- Calories: 35
- Fat: 0.2g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
Substitutions for ingredients:
- If you can't find Achacha fruit, you can substitute with diced mango or pineapple.
- If you don't like spicy food, you can omit the jalapeno pepper or use a milder pepper like a bell pepper.
Variations:
- Add diced avocado for a creamy texture.
- Use different types of peppers for a different flavor profile.
- Add a tablespoon of honey for a touch of sweetness.
Tips and tricks:
- Make sure to dice the ingredients into small, uniform pieces for the best texture.
- Taste the salsa before serving and adjust the seasoning as needed.
- The longer the salsa sits in the fridge, the more the flavors will meld together.
Storage instructions:
- Store any leftover Achacha salsa in an airtight container in the fridge for up to 3 days.
Reheating instructions: N/A
Presentation ideas:
- Serve the Achacha salsa in a colorful bowl to make it pop.
- Garnish with extra cilantro leaves for a fresh touch.
Garnishes:
- Extra cilantro leaves
Pairings:
- Serve with tortilla chips for a classic snack.
- Use as a topping for grilled fish or chicken.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
Troubleshooting advice:
- If the salsa is too spicy, add more diced Achacha fruit or a tablespoon of honey to balance out the heat.
Food safety advice:
- Make sure to wash all produce before using.
- Keep the salsa refrigerated until ready to serve.
Food history:
- Achacha fruit is native to Bolivia and has a sweet, tangy flavor.
Flavor profiles:
- Sweet, tangy, spicy
Serving suggestions:
- Serve as an appetizer or as a topping for grilled fish or chicken.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Tangy, Sweet, Spicy, Fruity, Refreshing