When in Texas Make Salsa

A very good friend invited me over to sample her loquats. I had no clue what they were, but figured that if they were food related, I would be up fo a challenge. So off I went to try them and pick some to take home. They are sweet little juicj fruits with a touch of bitterness at the back. Now I had them, what to do

I have clearly become acclimatised to Texas - my first thought was a salsa - perhaps to go on corn chips. After all we had some pasilla and ancho chili pepeppers lying around. They are both dries peppers, so needed to be toasted and then rehydrated. Some chipotle, cumin, garlic and the loquats and we might be onto something.

Ingredients

3 cups loquats seeded

3 pasilla chili peppers

1 ancho chili  pepper

2 cloves of garlic

1 t rice wine vinegar (and will add lime juice when serving)

2T neutral oil

1t toasted chili

salt

pepper

Method

Toast the dried chilis in a dry pan, alond with the cumin. When the chilis are fragrant take them out of the pan and cover with water to hydrate. Leave them standing. Meanwhile, grind the cumin, chop the garlic.

Put the garlic, loquats, vinegar, oil, salt and ppepper into a blender. Let the chilis stand in the water for about 15 minutes. Chop then finally and add to the blender along qith 1/4 cup of the water.

Blend on high speed for about 1 minute. You want a smooth texture. You may need to add a little more water.

Chill, spritz with lime huice and serve with tortilla chips.