Prep 20 mins
Cook 0 mins
Found this in Food & Wine magazine, sounds easy and a little different salsa, that would go well with all kinds of grilled food. Described as chunky, tangy salsa, fragrant with garam masala the spice that includes coriander, cardamom and cumin. Can be made ahead and refrigerated for up to 3 days.
- 1⁄2 cup canola oil
- 1 serrano chili, with seeds, sliced
- 1 cup onion, white, thinly sliced
- 1 teaspoon garam masala
- 1 pint grape tomatoes, coarsely chopped
- 2 tablespoons lime juice, fresh
- 1⁄2 teaspoon salt (to taste)
- 1⁄2 teaspoon pepper (to taste)
- 1⁄2 cup fresh cilantro, coarsely chopped
- In a large skillet, heat the oil until smoky.
- Add the chile and onion and stir-fry over high heat for 30 seconds.
- Add the garam masala and stir-fry until the onion is crisp-tender, 2 minutes.
- Toss in the tomatoes and lime juice.
- Transfer to a bowl; season with salt and pepper to taste.
- Stir in cilantro.
- Serve hot or at room temperature.
Hi Bonnie! We loved you salsa very much as fresh cilantro is one of my favorite herbs!
I used fresh plum tomatoes for this dish; they were really ripe and "sweet"!
Yum, my guests loved this with the naan bread very much!
Thanks a lot for this recipe.
I made this salsa to take to a BBQ. In the midst of preparation, I realized that this was probably most suitable as a topping for fish or meat, not to serve with corn chips. DH, however, said, "salsa is salsa" and hence we chilled it and then brought it with us. I didn't really care for this salsa, however, I am giving it 4 stars because one of the BBQ guests really enjoyed it and ate most of it himself. Also, as another reviewer said, the salsa was much too oily. You could easily halve the oil while sauteing the veggies. I ended up pouring a bunch of excess oil off the finished product. I disagreed with another reviewer as we did not find this salsa to be too hot. In fact, it wasn't very hot at all. Made for ZWT6.
Talk about being hot! This was hot! It was good, too! I did find the oil a little too much.