Tuesday, March 8, 2011

two variations on the salsa recipe

1. spicier bean dip: mix the salsa and the bean dip 1:1.  use it as a dip.
2. parsi chips & salsa: i feel confident that i am the first person (but who knows) to ever think of this recipe.  you will be surprised how good it is. 

first, make a green curry massala (recipe from King's "My Bombay Kitchen" pp.135-6):
1 cup cilantro, leaves and stems
1/2 c roasted cashews
3-6 green thai chiles
2t Ginger-Garlic paste(this is equal parts pureed ginger and garlic)
1t cumin seeds, ground in spice grinder
1/2 t turmeric powder

blend this in a food processor until it is a smooth paste.

now mix it about 1:2 or 1:3 with the salsa

the curry paste is incidentally good for making different types of parsi curries. 

1 comment:

  1. Jesse - I think you are on to something big. I can't wait to try this. I think our readers would be very grateful if you would share the Green Curry Masala recipe from your Bombay Kitchen cookbook. Please?
    And why didn't I think of that on the black bean dip/salsa mix?? Good one!