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

Grace Parisi
June 2008

Gallery

© Lucy Schaeffer

Recipe Summary

total:
20 mins
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The salsa can be refrigerated for up to 3 days.

Serve With

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

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