Next time you’re wondering how to make homemade salsa, think Indian: Indian salsa could be some of the best salsa you ever make.
The current versions of tangy (not necessarily hot salsa) offered here are fragrant with lots of Indian flavor, including curry powder (the Indian spice blend that includes coriander, cardamom and cumin and a variety of other spices), curry leaves, dal and garlic. Here’s a great variation on the theme of how to make salsa from scratch.
Indian-Spiced Tomato Salsa
1/2 cup canola oil
1 serrano chile with seeds, sliced
1 cup thinly sliced white onion
1 teaspoon curry powder
1 pint grape tomatoes, coarsely chopped
2 tablespoons fresh lime juice
Salt and freshly ground pepper
1/2 cup coarsely chopped cilantro
Heat the oil in cast iron skillet until smokey.
Add the chile and onion and stir-fry over high heat for 30 seconds. Add the curry powder 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 with everything including fish, shellfish, chicken, lamb, beef, pork.
Indian Salsa with Dal
1 pint of tomatoes, coarsely chopped
1 green chile
1 tsp cooked urad dal
1/2 tsp mustard seeds
3 curry leaves
1 tsp vegetable oil
Salt to taste
(A little side about urad dal:)
Preparation of our salsa:
Boil the tomatoes for 5 minutes.
Cool down by plunging into ice water and peel the skins.
With blender pulse into a thick paste.
Add salt to taste.
Chop the chile into small pieces.
Heat the oil and fry the dal, mustard seeds and curry leaves. When the mustard seeds sprout add the green chiles and cook for a minute.
Add to the tomato paste and combine ingredients over simmering heat for another minute or so.
Refrigerate and serve.
Tomato Raisin Indian Salsa
1 tablespoons olive oil
1/2 small red onion, medium chop
1 garlic clove, diced
1/2 jalapeno chile pepper (stems, ribs, & seeds removed), finely diced
1/4 cup golden raisins
1 (14.5-ounce) can diced tomatoes with juice
1/4 teaspoon sweet or hot curry powder, or to taste
1/2 teaspoon ginger, grated from a fresh knob
Juice of 1 fresh lime
Coarse salt or sea salt
Freshly-ground pepper to taste
Not entirely sure about how to deal with fresh ginger?
Heat the olive oil in a cast iron skillet over medium-high heat.
Add onion, garlic, raisins, and chile pepper and sauté until fragrant but still crunchy.
Add tomatoes and mix well. Reduce heat to medium-low and cook approximately 2 minutes.
Add the curry powder and grate the ginger directly into the pan. Place a lid on the pan and let gently simmer for approximately 5 additional minutes.
Add lime juice. Add salt and pepper to taste.
Here’s a great video on how to make a tangy Indian tomato salsa/chutney: