This fresh, bright salsa is slightly spicy from the serrano chile, but not over-the-top. A jalapeño is a good substitute, but taste as you go: Some jalapeños are very mild while others have a lot of heat. Serve the salsa with tortilla chips or over fish or chicken.
1 1/2 tablespoons fresh lime juice
2 teaspoons red curry paste
1 teaspoon toasted sesame oil
1/4 teaspoon kosher salt
1 chopped grape tomatoes
1 seeded and minced serrano chile
2 tablespoons chopped fresh cilantro
Added sugars 0g
Calcium 1% DV
Potassium 4% DV
How to Make It
Whisk together fresh lime juice, red curry paste, toasted sesame oil, and kosher salt in a medium bowl.
Add chopped grape tomatoes and seeded and minced serrano chile; toss well to combine. Stir in chopped fresh cilantro. Let stand 10 minutes before serving.
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