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Sunday, November 9, 2014

Green Tomato, Corn and Pineapple Salsa

Yummy, sweet, savory, chunky with a full body to it and Spicy !!
These are the qualities your taste buds yearn for when trying a salsa and this salsa will satisfy you palate to the fullest.
A dear co-worker of mine brought some green tomatoes  from her garden for every one, I took two big one of ,my share and came home, and was going to make green tomato salsa. Did not have time so,   put them in the fridge and forgot about them. Then we left for vacation.  When go back after 11 days, remembered about the tomatoes thinking that they will be totally  rotten, but to my surprise they were fine, one of them had turned yellowish red and another one was still green. We just got back from Hawaii, I still had the craving for pineapple so decided to make this salsa with touch of tropics for sweetness.
 
 Ingredients:
  • 2 green tomatoes
  • 1 yellow onion
  • 3 green onions with leaves
  • 4-6 Fresh Jalapeno peppers or less if you don't want very spicy.
  • 1 green pepper (capsicum)
  • 1 bunch of cilantro leave chopped
  • 1/4 cup of vegetable oil
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of turmeric powder 
  • 1 tablespoon of coriander powder (optional)
  • 2 teaspoon of  roasted cumin seeds powder
  • 1/3 cup of brown sugar or to taste to sweetness you desire
  • 1/2 cup of  white vinegar
  • 1 can of kernels of corn drained and washed
  • 1 can of pineapple tidbits or crushed pineapple if you don't want very chunky
  • Salt to taste
Method:
* Cut all the veggies in to chunks separately
* Heat oil in a sauce pan.
* When oil is heated, add cumin seeds and mustard seeds.
* When these crackle, add yellow and gree onion chunks.
* Saute for few min until light brown.
* Add green pepper chunks, fresh jalapenos chunks and tomatoes chunks.


* Add salt.
* Cook for 5 min.
* Add  turmeric, coriander powder, cumin powder.
* Cook for few min until everything is slightly tender.
* Add sugar and cook for another 1-2 min.
* Turn the heat off.
* Let the cooked veggie cool.
* Add chopped cilantro.
* Blend everything with hand blender until  smooth paste.
* Add vinegar.
* Mix well.
* Add drained and washed kernel of corn
* Add pineapple.
* Mix well
* Taste and adjust salt, sweetness and tartness to your taste by adding salt, sugar and vinegar if needed.

* Serve with corn chip use as a topping on your favorite dish.
* Refrigerate unused salsa.
* It should stay good for 3-4 weeks.

 Recipes and Photographs by Surekha


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