Kumquats, red chilis and cocoa nibs – oh my!

Cyd and I harvested 30 pounds of kumquats from a tree in Pasadena, and with 30 pounds, there is room for creativity.  Beata gave the Co-op a large bag of organic cocoa nibs and came over to help us do some preserving.  The jars, the steaming pots of water, and the fruit all reminded Beata of her childhood in Poland, watching her mother put those lovely seasonal strawberries and cherries in jars.  Even hearing the ‘ping’ of jars cooling down evoked memories.

Kumquats with cocoa nibs and chili pepper, nearly at the canning stage

Kumquats with cocoa nibs and chili pepper, nearly at the canning stage

But I don’t think anyone has memories quite like this flavor.

Prepared halved kumquats were cooked with cocoa nibs.  Once softened, chili pepper flakes were stirred in and then sugar was added.  This preserve is moderately sweet, spicy/hot, and has that bitter richness from the cocoa nibs to balance out the acidity.  It also has a terrific contrast texture, smooth jelly and crunchy nibs.   I really want to stir in soy sauce and dip dumplings in this one, or maybe spread some on a warm tortilla.  What will you do?

The recipe is on the ‘Recipes’ tab, Kumquat Chili Pepper Preserves with Cocoa Nibs’.  The name may be pragmatic, but the flavors are a flight of fancy.