Source: Rusty Penno | Catégorie: Santé du cœur, Marinades, Sauté et friture, Vinaigrettes

Bombay Salsa

Great on salmon, chicken and pork dishes.

Bombay Salsa

INGRÉDIENTS

  • 1/2 cup canola oil 125 mL
  • 1 medium red onion, finely chopped
  • 1 medium white onion, finely chopped
  • 5 large tomatoes, diced
  • 1 red bell pepper, diced
  • 1 green pepper, diced
  • 2 jalapeno peppers. minced
  • 3 garlic cloves, minced
  • 1 Tbsp cumin 15 mL
  • 1 Tbsp curry powder 15 mL
  • 2 Tbsp brown sugar 30 mL
  • 1/4 cup cilantro, finely chopped 60 mL
  • 1/4 cup parsley, finely chopped 60 mL
  • 1/2 cup red wine 125 mL
  • 1/2 cup red wine vinegar 125 mL
  • 1/4 tsp salt or to taste 1 mL
  • 1/4 tsp chili flakes or to taste 1 mL

PRÉPARATION

  • 1. In saucepan, over medium-high heat add canola oil and saute red onion, white onion, tomatoes and peppers for 12 minutes. Stirring occasionally.
  • 2. Add garlic, cumin, curry powder, brown sugar, cilantro, parsley, red wine, vinegar, salt and chili flakes. Simmer over medium heat until you get a salsa-like consistency about 5-8 minutes.

RENDEMENT

2 cups (500 mL)

PORTION

2 Tbsp (30 mL)

VALEUR NUTRITIVE

Per Serving

Calories80
Lipides6 g
Gras saturés0 g
Cholestérol0 mg
Glucides6 g
Fibres1 g
Protéines1 g
Sodium35 mg