• Fast
• Healthy
• Make-Ahead
• Vegetarian
• Staff Favorite

Ingredients

1. 1/2 cup canola oil
2. 1 serrano chile with seeds, sliced
3. 1 cup thinly sliced white onion
4. 1 teaspoon garam masala
5. 1 pint grape tomatoes, coarsely chopped
6. 2 tablespoons fresh lime juice
7. Salt and freshly ground pepper
8. 1/2 cup coarsely chopped cilantro

Directions

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.