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A flatlay image displays two tacos filled with shredded chicken and mashed avocado topped with a kumquat jalepeno salsa.

Kumquat Jalepeño Salsa

Frances Kellar
A bright and zesty salsa that uses the seasonal citrus. This is perfect for grilled fish tacos or atop your favorite burrito bowl.
5 from 2 votes
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Prep Time 10 minutes
Course Side Dish
Cuisine American, Mexican
Servings 12 ounces

Ingredients
  

  • 8 ounces kumquats
  • 1 medium jalepeño
  • 1 small shallot
  • ¼ cup finely chopped cilantro
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • Kosher salt and ground black pepper to taste

Instructions
 

  • Slice the kumquats in quarters. Remove any visible seeds and proceed to finely chop the citrus into ⅛ inch pieces. Add to the serving bowl of choice.
  • Remove the stem and, if desired, the seeds of the jalepeño. Finely chop the pepper into equal sized pieces as the kumquats. Add to the bowl with the kumquats.
  • Finely chop the shallot and cilantro and add them to the bowl with the jalepeño and kumquats.
  • In a small mixing bowl, whisk together the honey and lime juice until the honey dissolves. Add to the salsa. Season with kosher salt and ground black pepper to taste. Adjust taste as desired. Enjoy with crispy tortilla chips or garnish a freshly grilled fish taco.
  • Store any leftover salsa in an airtight container in the refrigerator for up to 3 days.
Keyword easy recipes, taco tuesday, kumquats, kumquat recipes, salsas
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