Friday, September 13, 2019

Salsa Caribeño (Caribean Style Multi-purpose Sauce With Coconut Milk)

Salsa Caribeño is a lovely, flavorful suace to top grains like quinoa, rice, millet, etc, or roasted/steamed veggies or potatoes (regular or sweet types). This salsa is delicious over Idli and Dosas too.

The dates lend a sweet touch and tame the heat. If you want to keep the salsa mild, use mild chiles or remove and discard the cores.


1 large Onion, slivered
1 Red Bell Pepper, julienned
1 medium Carrot, cut into matchsticks
1 clove Garlic, minced
2 large Tomatoes, skinned, seeded, and chopped
2-3 sprigs, Fresh Thyme (about 1/2 tsp dry)
1-2 Dates, pitted and finely chopped (optional)
Salt and freshly ground Pepper 
1 (15 oz) can coconut milk
1/4 - 1/2 tsp Turmeric
1/2 tsp Sambar/Curry Powder
1 hot Chile, Jalapeño, Serrano, Habanero,  (optional)


Choose Jalapeño for a relatively mild sauce, Serrano or Habanero for a bigger and bolder kick. As always, core the jalapeño to keep it really mild as sometimes they can be quite hot.

Keep the other hot chiles whole or with only a tiny slit on the blossom end if using so that they don't make the sauce insanely hot.

Cook the onion, red pepper, and carrots with a pinch of salt and a sprinkle of water in a sauce pan until softened; cover the pan and cook on low heat to prevent scorching. Add more sprinkles of water as needed.

Stir in the garlic and stir cook for about 30 seconds.

Add the rest of the ingredients and gently bring to a boil, reduce heat, and simmer for about 10 minutes. 

Let salsa rest for 5-10 minutes and serve hot or warm over steamed or roasted veggies, baked sweet/regular potatoes or your favorite grains.


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