Enough of the sweet quince creations...it's time for something smoky, spicy, and savory: quince-poblano-pumpkin salsa.
Before you start, roast two poblano peppers and one mini sugar pumpkin. Poach four quinces (cored, peeled and sliced). Thinly slice the peppers and cube the pumpkin.
In a large flat-bottom pan, brown three sliced shallots and the peppers in a splash of olive oil. Add the quince, 1 C water, 1/2 C white balsamic vinegar and bring to a simmer. Cook until the quince begins to soften and come apart. Add in 2 T yuzu juice, 2 C cubed roasted pumpkin, and more water if needed. Continue cooking until the pumpkin begins to soften. Then stir in 2 t smoked paprika and season with freshly ground salt to taste. Spoon into sterilized jars and process in a water bath.
Before you start, roast two poblano peppers and one mini sugar pumpkin. Poach four quinces (cored, peeled and sliced). Thinly slice the peppers and cube the pumpkin.
In a large flat-bottom pan, brown three sliced shallots and the peppers in a splash of olive oil. Add the quince, 1 C water, 1/2 C white balsamic vinegar and bring to a simmer. Cook until the quince begins to soften and come apart. Add in 2 T yuzu juice, 2 C cubed roasted pumpkin, and more water if needed. Continue cooking until the pumpkin begins to soften. Then stir in 2 t smoked paprika and season with freshly ground salt to taste. Spoon into sterilized jars and process in a water bath.
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