Mexico-via-Mumbai Salsa

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.


Mexico-Via-Mumbai Salsa

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.

2 replies »

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s