Indian-Spiced Tomato Salsa

This chunky, tangy salsa is fragrant with garam masala, the Indian spice blend that includes coriander, cardamom and cumin.


Slideshow:  More Salsa Recipes


  • Total Time:
  • Servings: Makes 2 cups

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  • 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 this recipe

  1. 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.

Make Ahead

The salsa can be refrigerated for up to 3 days.

Serve With

Fish, shellfish, chicken, lamb, beef, pork.

Contributed By Photo © Lucy Schaeffer Published June 2008

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