Cuban recipe
Fresh Guava Salsa with Ají Cachucha and Lime, Sugar-Free
Fresh guava salsa with ají cachucha, lime and cilantro. With no added sugar, it's ideal with fish, chicken and tostones.
- Preparation20 min
- Total time35 min
- ServingsApproximately 1½ cups of salsa, 4 servings
- DifficultyEasy
This fresh guava salsa brings the tropical flavor of the fruit to a savory, light and easy-to-make accompaniment. It combines the natural sweetness of ripe guava with fresh lime, aromatic cilantro and the mild flavor of Cuban ají cachucha.
It's made without cooking or added sugar. It goes especially well with grilled fish, roast chicken or tostones. It's a fresh alternative to guava sauces made with jam or sweet paste.
Ingredients
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Method
- Wash the guavas, pepper and cilantro under running water. Dry them and clean the cutting board and knife.
- Cut the guavas in half and remove the center with its hard seeds. Dice the firm flesh into 5 mm pieces; there's no need to peel them if the skin is tender.
- Cut open the ají cachucha, remove the seeds and ribs, and chop it very finely. Chop the red onion and cilantro as well.
- Mix the guava, ají cachucha, onion and cilantro in a bowl. Add the lime juice, oil and salt.
- Stir without crushing the fruit too much and let rest in the refrigerator for 10–15 minutes to allow the flavors to meld.
- Taste, adjust the acidity and salt, and serve well chilled in a bowl alongside fish, chicken or tostones.
