After a short jog through San Antonio and my baby rattlesnake encounter, Jack and I decided it was time to eat and we felt lucky to discover Local also know as Local Public House and Provisions, a great restaurant and small shop, and as Jack posted on twitter:
@whackyjack Oct 10 @LocPub AKA known as Local in San Antonio, FL from the people @PearlInTheGrove …fabulous food and fun folks!
Jack had the pulled pork and I had the chicken and dumplings but we started with the Kumquat Salsa and it tasted very similar to my version of Kumquat Salsa found in Easy Breezy Florida Cooking.
According to Jack:
“My wife tells me the humble kumquat is something of a dichot- omy. Though it looks like a runt orange, it has a sweet peel and a tart center. She says if you use only the peel, it lends a light citrus flavor. It’s the secret ingredient in this delightful salsa variation.”
Sunshine Kumquat Salsa
2 kumquats, inside removed and minced (see Note)
1 large tomato, seeded and diced
2 tablespoons chopped sweet onion
Juice of 1 lime
1 clove garlic, minced
1 tablespoon dark brown sugar
1⁄2 teaspoon salt
1⁄8 teaspoon allspice
Dash cayenne pepper
Toasted Cuban bread slices
2 kumquats sliced and seeds removed, optional garnish
- Mix together all ingredients except the kumquats for garnish in a large mixing bowl.
- Cover and refrigerate mixture for several hours or overnight.
- Serve on top of thinly sliced and toasted Cuban bread. Garnish serving platter with remaining two kumquat shells.Yield: about 1 cup
- Note: Cut kumquat in half lengthwise and remove insides by turning shell inside out.