This has got a nice little bite – perfect for balancing rich dishes, or thread it through plain yoghurt for a creamy version.
12 fresh kaffir lime leaves
1 hot green chilli
1 Tbsp finely chopped red onion (or shallot)
1 Tbsp lime juice
1 Tbsp brown sugar
4 medium-sized tamarillos (or 3 large)
Plain unsweetened yoghurt (optional)
1 Plunge tamarillos into a saucepan of boiling water, count to 20, then drain, cool briefly and peel. Chop coarsely and transfer to a bowl.
2 Dissolve brown sugar in lime juice in a small bowl. Finely chop chilli, removing seeds if you wish, although you do want a nice hot bite (you need 1 tablespoon of chopped chilli). Add chilli and onion to lime juice and brown sugar.
3 Remove spines from kaffir lime leaves (just cut either side of them with a sharp knife). Chop leaves then blitz to a powder in a small spice grinder. If you don’t have a spice grinder, chop as finely as you can (to a dust!), or resort to a mortar and pestle (this crushes them, which is okay for the taste and texture, but you won’t be able to scatter the mixture over the finished salsa). Add about half the lime leaf powder to the bowl. Serve as is, sprinkling remaining lime leaf powder over accompanying dishes. If liked, stir salsa through a bowl of yoghurt and serve as a sambal with spicy dishes.
Don’t try this with frozen lime leaves. If you don’t have fresh leaves you could adapt the recipe and use freshly grated lime zest instead (I haven’t tried it, but you would get an approximation of flavour).