Tandoori Fruit Salsa
- Total Time: 1 mins
- Hands-on Time: 1 mins
- Makes: 8 servings
The name tandoori comes from the type of cylindrical clay oven, a tandoor, in which the Indian food is typically prepared. In this recipe, fresh fruit gets an ethnic and zesty lift with a refreshing kick of peppermint. Its spicy-sweet flavor makes this salsa a wonderful dip for tortilla chips or vegetables, a spread on toasted bread, or a relish on top of baked or grilled meat.
- 1 teaspoon Frontier Organic Tandoori Masala Seasoning
- 1 teaspoon Frontier Cut & Sifted Peppermint Leaf
- 1 cup ripe, diced nectarines (about 1 ï¿½ nectarines)
- 1 cup ripe, peeled, diced mango (about 1 mango)
- 1 jalapeno, finely chopped
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped red onion
- 1 lime (the zest and juice of lime)
- 1 teaspoon apple cider vinegar
- 1 teaspoon olive oil
- 2 teaspoons orange juice
1. Place all chopped and diced fruits and vegetables in a bowl.
2. Place the lime zest in the mixture, and then add the lime juice. Mix in vinegar, oil, Tandoori Seasoning, orange juice and peppermint. Stir until combined. With a fork gently mash the fruit down a little.
3. Chill in the refrigerator for at least 1 hour.