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Salata Hara (Spicy Arabic Tomato, Green Chili, and Fresh Coriander Dip)
The essential fiery condiment served alongside fragrant Arabic rice dishes like Kabsa and Mandi: a freshly pulsed salsa of ripe tomatoes, green chilies, garlic, cilantro, and tart lime juice.
Prep
10 min
Cook
0 min
Total
10 min
Ingredients
4servings
- Ripe tomatoes, quartered400 g
- Fresh green chili peppers2 piece
- Garlic cloves2 clove
- Fresh cilantro leaves and tender stems1 piece
- Fresh lime or lemon juice2 tbsp
- Extra virgin olive oil1 tbsp
- Ground cumin1 pinch
- Salt1 tsp
Preparation Steps
1
Place garlic and green chilies into a food processor and pulse 2-3 times until minced.
1 min timer
2
Add tomato quarters, fresh cilantro, lime juice, olive oil, cumin, and salt.
1 min timer
3
Pulse briefly a few times to keep a rustic, chunky salsa texture (do not purée completely).
1 min timer
4
Taste and adjust salt or lime juice to taste.
1 min timer
5
Serve fresh in small condiment bowls alongside spiced rice dishes or grilled meats.
1 min timer
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Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
