Indian Salsa: Kachumber
Yields: 1 pint
2 white onions, sliced thin
1 cucumber sliced
2 green onions
juice of a lemon
¼ teaspoon granulated sugar
¼ teaspoon red chili powder
1 tablespoon Kosher salt
½ teaspoon salt
2 ripe tomatoes, cored and diced
3 Serrano green peppers, sliced
3 tablespoons cilantro, chopped
Prepping the onions:
Place the diced onions in a large bowl. Sprinkle with Kosher salt. Let sit for about 1 hour. Press out and drain all the liquid. Rinse in a water bath, then drain the liquid and pat dry.
Dissolve the sugar in lemon juice.
In a serving bowl, combine the onions, lemon juice, tomatoes and green chiles. Add the red chili powder and salt. Drizzle with lemon juice. Toss well. Adjust seasoning if needed.
Let sit for about 30 minutes before serving to let all the flavors blend together. Garnish with cilantro. Serve at room temperature.
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