Indian-Spiced Tomato Salsa
Recipe from Food & Wine

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


Indian-Spiced Tomato Salsa
Lucy Schaeffer

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Servings: Makes 2 cups
Prep Time: 20 mins
Total Time: 20 mins
Related Categories: Appetizers, Indian Cuisine, Mexican Appetizers, Mexican Salsa, Tomatoes
 
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Ingredients
  • 1/2  cup
    canola oil
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  • 1 
    serrano chile with seeds, sliced
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  • 1  cup
    thinly sliced white onion
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  • 1  teaspoon
    garam masala
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  • 1  pint
    grape tomatoes, coarsely chopped
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  • 2  tablespoons
    fresh lime juice
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  •  
    Salt and freshly ground pepper
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  • 1/2  cup
    coarsely chopped cilantro
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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.
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The southwestern part of India known as Kerala, where I was raised, is endowed with lush, tropical growth year-round--coconut trees along the coast and, at higher elevations, an abundance of herbs and spices. So it's no wonder that in this region, highly spiced curries flavored with coconut milk are an important part of every dinner. If you don't have time to make your own fresh Curry Spice Mix, you can substitute a store-bought garam masala or curry powder.

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