Homemade Quince Salsa Recipe

This recipe has all the sharp deliciousness of homemade salsa, made unique by the savory addition of fruiting quince.



From “Simply Quince” (Mayreni Publishing, 2009)
Fall 2012

Yield: 2 to 2-1/2 cups

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This long-forgotten fruit is experiencing a comeback with the revival of slow food.

FOR MORE ABOUT QUINCE, SEE: The Disappearance and Revival of Fruiting Quince.

Ingredients:

• 1/2 to 3/4 pound fresh quinces, washed, peeled, cored, and shredded (2 to 2-1/2 cups)
• 1 cup water
• 2 large tomatoes, blanched, skin and seeds removed, mashed, and drained of excess juices only see note below), or 1 can (14.5 oz.) diced tomatoes, drained of excess juices only and mashed
• 1/4 cup finely diced or grated small yellow onion
• 2 teaspoons grated fresh jalapeno
• 1/4 cup finely chopped fresh cilantro
• 1/2 to 3/4 teaspoon salt
• 2 to 3 tablespoons fresh lime juice (1 to 2 limes)

Instructions:

1. Place the shredded quince and water in a medium-sized saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until almost all the liquid is gone, about 20 to 25 minutes. The quince will be a yellow gold color.

2. While the quince is simmering, prepare the tomatoes. Fill a second medium-sized saucepan two-thirds with water. Bring to a boil over high heat, and then drop the whole fresh tomatoes in.

3. Boil until the skins blister, only a few minutes is necessary; then remove each tomato with a slotted spoon into a bowl and set aside to cool until the tomatoes are cool enough to handle. Remove the skins and press out the seeds with your fingertips.

4. Place the pulp in a mixing bowl and chop coarsely with a knife or mash with a potato masher.

5. Transfer the cooked quince to a mixing bowl.

6. Add the tomato, onion, jalapeno, cilantro, salt, and lime juice.

7. Cover and chill at least 30 minutes before serving.