Roasted Sweet & Spicy Salsa
A prize-winning Indian fusion salsa designed by a mom & grandmother duo
Ingredients
- 1.5 lbs Red tomatoes Or any tomatoes of choice
- 1 Yellow onion
- 1 Green jalapeño
- 3 Garlic cloves
- 1/3 tsp Black mustard seeds
- 1/2 tsp White urad dahl
- 1/3 tsp Yellow channa dahl
- 1 tbsp Olive oil
- 1 tsp Sugar
- 1 Lime
- 3 tbsp Fresh cut cilantro leave Large stems removed
- Salt
Instructions
Prep and roast vegetables
- Half/quarter 1.5lbs tomatoes of choice
- Slice onion and jalapeño
- Mash garlic cloves
- Toss in olive oil and salt
- Roast in Oven at 350 Degrees until nicely browned, ~20-25 min
- Set aside until ready to prepare salsa
Prep spice blend
- Warm a pan on stove at low/medium heat
- Add ~1.5tsp olive oil and warm the oil
- Add black mustard seeds, White urad dahl, Yellow Channa dahl and Saute spices until popping, nicely browned
- Add ¼ spoon or so ground cumin, small amount red chili powder, to taste and cook until spices all blended
Combine & complete
- Add in the roasted vegetables
- Add 1/2tsp-1tsp sugar, based on how sour the tomato mixture is
- Cook until mixture at a boil
- Use a hand blender to grind
- Add in fresh squeezed lime juice, fresh cut cilantro, salt, to taste
- Serve cooled