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.
Tomato Raisin Fusion Salsa Recipe: https://whatscookingamerica.net/KarenCalanchini/TomatoRaisinSalsa.htm