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


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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