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Indian-Spiced Tomato Salsa

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rating jng
I prepared this the night before I was planning to serve it & slightly warmed it up when I was ready to serve it alongside grilled steaks & chicken wings.  I stored the leftover salsa in the fridge, & it still tasted fresh for almost a week.  The only thing I would change is to use less canola oil next time, maybe about 1/4+ cup instead of 1/2 cup (it was a little too oily).  Otherwise, the salsa had wonderful flavors!

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Indian-Spiced Tomato Salsa

  • fast FAST
  • healthy HEALTHY
  • make ahead MAKE-AHEAD
  • Vegetarian VEGETARIAN
  • staff favorite STAFF FAVORITE
TOTAL TIME: 20 MIN
MAKES 2 CUPS
This chunky, tangy salsa is fragrant with garam masala, the Indian spice blend that includes coriander, cardamom and cumin.
ingredients
  • 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
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.