Salsa de Guayaba
1 onion, finely chopped
1 garlic clove, chopped
4 tomatoes, roasted and peeled
1 teaspoon vegetable oil
2 jalapeño or serrano chiles, chopped
2 guavas, diced
½ cup olive oil
¼ cup white vinegar
Salt to taste
Heat oil; fry onion and garlic until transparent. Roast tomatoes in a skillet until skin is charred; peel and dice, removing seeds.
Place the tomatoes in a bowl with onion and garlic, add chiles and guavas, season with salt and add olive oil and vinegar, mixing carefully so that guavas do not break up. Let the mixture rest for about 25 minutes. Enjoy with any grilled meats, fajitas, or as a dip.
Preparation time: 25 minutes
Makes four servings
Guayaba Ice Cream
3 cups sugar
3 eggs, separated
7 large guavas
1 cinnamon stick
1 can cold condensed milk
Wash guavas, peel, and remove seeds. Cover with water, add cinnamon, and cook until soft; drain and mash to a puree.
Place milk, egg yolks, and sugar in a mixing bowl; mix with whisk or electric mixer until fluffy and thick. Fold in guava puree without whisking any more.
Beat egg whites to stiff peaks and fold into the previous mix until creamy. Freeze in commercial ice-cream maker according to manufacturer’s instructions. Alternatively, freeze in a container; when crystals begin to form, mix again. Pour into a plastic container, cover, and freeze until completely set.
Preparation time: 1 hour, plus freezing time
Makes 10 servings
This article appears in April 30 • 2010.