Apricot and Strawberry Salsa
A lot of my cooking falls into a category of haphazard meanderings in the kitchen. Meanderings mostly built around what I have around. With loads of my favorite ingredients – lime, black salt, and cilantro in summer. These tend to be recipes from my childhood, or those that I have inherited from my husband’s family and meandering within these are South Indian (mostly tiffin) recipes that my family loves. This apricot and strawberry salsa recipe is one such playful recipe. This is something I put together to complement other things on the table. These recipes are for me about the sheer fun of mixing and matching ingredients. When they work out, I it is simple spontaneous happiness. Not unlike opening a surprise gift, spontaneous, unexpected, and simple.
My Apricot and Strawberry Salsa Story
A spiced salad such as this, falls into the loose classification of a kachumber in Indian cooking, and then again, a kachumber typically does not have fruit. This being said, while we make and name many salsas fruit salsas, purists often frown at these classifications.
Well, what ever we choose to call it, I had created this condiment as an accompaniment to some simple grilled fish that I was cobbling together for a weeknight. The light and absorbent flesh of the apricot mingled with the spicy notes of the black salt and chili, creating a flavors that were magical together.
They sparked up our simple dinner, the only problem was that the kids found it a little too spicy. So, I have been told to tone down the jalapenos for the next iteration. Looks like, this weekend I will be making two versions of this salsa. Another fruity salsa is the mango and avocado salsa.
A colorful and well seasoned tropical fruit salsa
Ingredients
- 4 apricots, diced and seeded (you can use peach or nectarines)
- 4 to 5 diced strawberries
- 2 tablespoons diced red onions
- 1/2 teaspoon freshly grated ginger
- 1 meyer lemon, halved and seeded (see note)
- 1/2 teaspoon black salt (can use sea salt if you wish)
- 1 small jalapeno, seeded and finely chopped
- 2 tablespoons chopped cilantro
Instructions
- Place the apricot and strawberries in a mixing bowl and mix together.
- Stir in the diced onions and the freshly grated ginger and mix well.
- Squeeze in the lemon juice and add in the black salt and the chopped jalepeno and mix well.
- Stir in the cilantro. Chill the salsa for about 30 minutes or longer and enjoy with any dish that needs a spark of color and flavor.
Notes
If you do not have meyer lemon, you can use regular lime.
Tim
Kachumber? New to me, thanks.