Indian Salsa
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ cucumber (s)
- 1 bunch coriander greens
- 1 lemon (s)
- 1 hot pepper (5 - 7 cm) or 2 red chili peppers
- 0.25 teaspoon ¼ ground cumin
- 1 pinch (s) salt
- 0.25 teaspoon ¼ chili powder
Print Recipe
Pin Recipe Instructions
- You peel the cucumber and grate it so that it becomes a kind of puree. This pulp is then pressed through a sieve to remove the liquid. It shouldn`t be dusty, but should be dry.
- Then you chop the coriander and the chilli and add everything, including the kernels of the chilli to the sauce. Add the juice of half a lemon, 1/2 or 1/4 spoonful of cumin, depending on your taste, and the chilli powder for sharpening. The hotter the powder, the less you need and the more beautiful the green of the salsa. Then add salt, lemon and chili powder to taste.
- Stir everything well so that everything mixes and then put in the refrigerator for half an hour so that the cumin can give off its flavor.
- The salsa can be stored in the refrigerator for a relatively long time and it tastes best on the third day. It goes well with meat dishes as a side dish next to rice.
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