Ingredients
| 1 tablespoon extra virgin olive oil | |
| 1 large onion, diced | |
| 5 cloves garlic, finely sliced | |
| flesh from 20-25 feijoas, roughly chopped (keep skins aside for shrub) | |
| 2 green or red chillies, roughly chopped | |
| ¼ teaspoon cayenne pepper | |
| ½ teaspoon table salt | |
| ½ teaspoon cracked black pepper | |
| 1 teaspoon raw sugar | |
| 250ml water | |
| 60ml apple cider vinegar |
Keep the feijoa skins aside and use to make a
shrub
Instructions
| 1. | Heat the oil in a large pot over a low heat. |
| 2. | Add the onions and garlic and fry, stirring occasionally, until soft. |
| 3. | Add all the remaining ingredients and stir to combine, then leave to simmer for 15 minutes. |
| 4. | Remove from the heat and leave to cool before whizzing with a stick blender until smooth. |
| 5. | Taste and adjust – depending on the sweetness of your feijoas and your spice tolerance you might like to add a splash more vinegar, a bit more sugar or more cayenne pepper. |
| 6. | You may also like to add some hot water to loosen the sauce. |
| 7. | Store in sterilised jars and keep in the fridge. |
Recipes, food styling & photography Will Bowman & Jane Lyons
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