Store-bought salsa's--even the "fresh" ones--are often loaded with salt and preservatives. Why not make your own restaurant-style picante sauce with the sublte hint of India thrown in? My uber-picky eater loves this recipe because it's made without cilantro, a staple in so many other salsa recipes.
Serve this salsa with easy-to-make coconut corn-chips, or spoon it over a black-bean burrito or bed of basmati rice. It's also wonderful served alongside delicate white fish, like tilapia. Enjoy!
8-10 vine-ripened tomatoes, finely diced
1 large onion, chopped
1 clove garlic, chopped
1/3 c. fresh mint, diced
1/2 tsp. curry powder
1 T. honey
1/2 tsp. Garam Masala spice
Salt to taste
Srichacha Chili Sauce (for heat, if desired)
1/4 c. white corn (optional)
In a large pot, bring all items to a simmer over medium heat. Simmer until salsa begins to thicken. Remove from heat and allow to cool. Spoon into plastic bowls fitted with an airtight lid. Cover tightly. Salsa keeps in the fridge for up to 2 weeks.
Makes approximately 4 cups of salsa.
For Coconut Corn Chips: Spritz regular corn chips with a very light coat of baking spray. Sprinkle generously with finely shredded, unsweetened organic coconut.
