Tomato Raisin Salsa is an interesting and healthy fusion of Tex-Mex and Indian spices. Everyone loves salsa and I see many flavor combinations available in the grocery store. The new salsa combinations inspire me to play around with flavor combinations of my own. There are many different ingredients that you can fuse to make an interesting and tasty salsa. With the Tomato Raisin fusion, the raisin adds a distinct sweetness, and the curry and jalapeno chile pepper add another dimension! This salsa is excellent served on Naan Bread with Tomato Raisin Fusion Salsa.
This outstanding Tomato Raisin Fusion Salsa recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
- 1 tablespoon olive oil
- 1/2 small red onion, medium chop
- 1 garlic clove, diced
- 1/2 jalapeno chile pepper, stems, ribs, & seeds removed, finely diced
- 1/4 cup golden raisins
- 1 (14.5-ounce) can diced tomatoes with juice
- 1/4 teaspoon curry powder (sweet or hot), or to taste
- 1/2 teaspoon ginger, grated from a fresh knob
- Juice of 1 fresh lime
- Coarse salt or sea salt*
- Pepper, freshly-ground, to taste
In a small pan over medium-high heat, heat the olive oil. Add onion, garlic, raisins, and chile pepper and sautuntil fragrant and still crunchy.
Add tomatoes and mix well. Reduce heat to medium-low and cook approximately 2 minutes. Add the curry powder and grate the ginger directly into the pan. Place a lid on the pan and let gently simmer for approximately 5 additional minutes.
Add lime juice. Taste and add salt and pepper to your taste.
Makes approximately 2 cups.
* If you like to experiment with different salt flavors and textures like I do, experiment with salt in this recipe. I used an Alderwood Smoked Sea Salt, but regular table salt is just fine.