We recently came back from a great vacation hiking along the North Shore of Lake Superior in Minnesota. I have some recipes that I will post from that trip, but this is a recipe I found on the way home.
While taking some time enjoying the Twin Cities visiting places like the Como Park Zoo and some great bookstores, I found this recipe in a book that was on the bargain rack: The Sauce Book by Paul Gayler.
As the name implies, it is a salsa with Asian flavors. I love the addition of ginger, mint and tamarind! We served it with grilled chicken breast, but it would taste delicious over grilled fish or even a bowl of basmati rice.
1-inch piece of fresh ginger, peeled and finely grated
8 ounces plum tomatoes, seeded and diced
4-5 ounces cucumber, seeded and diced
1 small red onion, chopped
2 garlic cloves, minced
2 tablespoons balsamic or rice vinegar
The juice of 2 limes
½ teaspoon ground cumin
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh mint, chopped
1 – 2 tablespoons tamarind puree
Salt and pepper to taste
Combine all of the ingredients in a bowl, except for the salt and pepper. Cover and leave at room temperature for an hour.
Add the salt and pepper before serving.