Kumquat Salsa Recipes

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KUMQUAT SALSA



Kumquat Salsa image

Make and share this Kumquat Salsa recipe from Food.com.

Provided by southern chef in lo

Categories     Sauces

Time 40m

Yield 2 cups

Number Of Ingredients 10

2 jalapenos, seeded, diced into 1/2-in pieces
3 fresh garlic cloves, chopped
1/2-3/4 cup cilantro, finely chopped
4 kumquats, quartered
2 cups orange juice
2 cups lemon juice
2 tablespoons brown sugar
4 tomatoes, diced into 1/2-inch pieces
1 red onion, diced into 1/2-inch pieces
salt and pepper

Steps:

  • Mix jalapeños with garlic and cilantro. Remove insides from kumquats. Put insides in small pot and add orange juice, lemon juice, and brown sugar.
  • While reducing mixture, cut kumquat shells to 1/2-inch size and add to reduction. When reduction is done and tender, mix with the other ingredients and add salt and pepper to taste.

WISCONSIN CRANBERRY AND KUMQUAT SALSA



Wisconsin Cranberry and Kumquat Salsa image

Not only is Wisconsin a leader in the production of cheese, we're also famous for our huge cranberry bogs in the central part of the state. Here is a recipe that takes advantage of the fall harvest. Use this with leftover turkey--whip up some fajitas!

Provided by Debber

Categories     Sauces

Time 35m

Yield 3 half-pint jars, 48 serving(s)

Number Of Ingredients 8

6 ounces kumquats
1 onion, peeled & chopped
4 garlic cloves, peeled & crushed
2 mandarin oranges, juice of
1 lb cranberries (fresh or frozen)
3/4 cup sugar
1 green chili pepper (seeded & chopped) (optional)
salt & pepper, to taste

Steps:

  • Halve the kumquats, discard seeds, quarter the fruits.
  • Put 'quats, onion, garlic, berries and o.j. in a sauce-pan; half cover the pot, simmer until berries pop.
  • Stir in the sugar and chilies (if used).
  • Once sugar is dissolved, bring mixture to a boil; boil until mixture thickens.
  • Remove pan from heat; spoon salsa into hot jars, seal with two-part lids.
  • Process jars in a boiling-water bath for 15 minutes (at sea level).
  • Label, store in cool, dark place; use within 12-15 months.
  • FOR SHORTER STORAGE: spoon into jars, cool completely, refrigerate.
  • IDEA: use smaller decorative jars, add to a gift basket with other kitchen preserves. YUMMY!

Nutrition Facts : Calories 21.9, Fat 0.1, Sodium 0.7, Carbohydrate 5.5, Fiber 0.7, Sugar 4.2, Protein 0.2

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