Kumquat Salsa

Kumquat Salsa

Festive kumquat salsa! Perfect for seafood, made with tiny kumquats, cilantro, and red onion.

Ready in:

  • Prep time: 15 minutes
  • Yield: Makes about 2 1/2 cups of salsa

Have you ever tried a kumquat? They’re these little citrus fruits, like miniature oranges, not much bigger than a grape, that you can eat whole, even the seeds.

You can slice them and add them to salads, or just pop them into your mouth for a quick snack.

A friend stopped by the other day with a container filled with kumquats (don’t you love friends who bring you food?) and a mission to make salsa.

What follows is the citrus-y salsa we made with the kumquats, which I’ve been eating up with fish and in steak tacos.

You could easily add some chopped mango or avocado to the salsa, and chop it up more finely if you wanted to use it as a dip for tortilla chips.

Ingredients

  • 2 cups chopped cleaned and thinly sliced kumquats
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon red pepper flakes
  • Dash of cayenne pepper
  • Pinch of kosher salt

Ingredients

  • 2 cups chopped cleaned and thinly sliced kumquats
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon red pepper flakes
  • Dash of cayenne pepper
  • Pinch of kosher salt

Method

Combine all ingredients. Add more or less red pepper and cayenne to desired heat. Let sit for 1 hour for the flavors to more fully blend.

Great served with steak or seafood such as halibut, black sea bass, or salmon.

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