Tandoori Fruit Salsa
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Total Time: 0 hrs 1 mins
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Hands-on Time: 0 hrs 1 mins
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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.
Ingredients
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1 teaspoon
Frontier Co-op Tandoori Seasoning, Organic 1.80 oz. -
1 teaspoon
Peppermint leaf c/s -
1 cup ripe, diced nectarines (about 1 � nectarines)
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1 cup ripe, peeled, diced mango (about 1 mango)
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1 jalapeno, finely chopped
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1/2 cup finely chopped red bell pepper
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1/2 cup finely chopped red onion
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1 lime (the zest and juice of lime)
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1 teaspoon apple cider vinegar
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1 teaspoon olive oil
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2 teaspoons orange juice
Directions
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.
Serve with tortilla chips, toasted bread, vegetables, or as a relish on top of baked or grilled chicken, pork or fish.
