Tangy Salsa Recipe

Tangy Salsa derives its flavor from chopped vegetables’ juices along with sumac powder and chilli garlic oil . The sumac bush, native to the Middle East, produces deep red berries, which are dried and ground into coarse powder. It has a pleasant tangy taste with a hint of citrus fruitiness. Romans used sumac as souring agent before the introduction of lemons.

Serve Tangy Salsa with Nachos / Chips / Lavash Crackers.

INGREDIENTS 

For Tangy Salsa

• 1/2 Onion (Chopped)
• 1/2 Red Bell-Pepper (Chopped)
• 1/2 Yellow Bell-Pepper (Chopped)
• 1 Cucumber (Chopped)
• 1 Tomato (Chopped)
• 10 Jalapeño (Chopped)
• 1 Tsp Sumac Powder
• 2 Tsp Chilli Garlic Oil
• Salt

For Chilli Garlic Oil

• 12 Red/Green Chillies (Chopped)
• 2 Tsp Dry Garlic-Oregano Seasoning
• 1 1/2 Tsp Sumac Powder
• 2 Tsp Vinegar
• 3 Tbsp Oil
• Salt

METHOD

For Chilli Garlic Oil

1. Heat oil in a saucepan.
2. Add chopped chillies to saucepan and turn off the heat.
3. Add garlic-oregano seasoning, sumac powder, vinegar and salt to it.
4. Let oil rest for 30 mins.

For Assembling

1. Chop all vegetables into small pieces and transfer them to a big bowl.
2. Add chilli garlic oil, sumac powder and salt to it.
3. Mix all the ingredients.
4. Put the bowl in refrigerator and let mixture rest for 30 mins to allow flavors to develop.