This chunky, tangy salsa is fragrant with garam masala, the Indian spice blend that includes coriander, cardamom and cumin.
More Salsa Recipes
1/2 cup canola oil
1 serrano chile with seeds, sliced
1 cup thinly sliced white onion
1 teaspoon garam masala
1 pint grape tomatoes, coarsely chopped
2 tablespoons fresh lime juice
Salt and freshly ground pepper
1/2 cup coarsely chopped cilantro
How to Make It
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. Stir in the cilantro. Serve hot or at room temperature.
The salsa can be refrigerated for up to 3 days.
Fish, shellfish, chicken, lamb, beef, pork.
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