Make Ahead

Fresh Turmeric Salsa

October 28, 2016
3 Ratings
Photo by Mark Weinberg
  • Makes about 1/2 cup
Author Notes

This POW-erful salsa is from Cal Peternell's new book, A Recipe for Cooking. Eat it on toast with goat cheese, as Cal was introduced to it, or stirred into rice and roast vegetables, as a salad dressing, over fish, and so forth, as I have done. —Ali Slagle

What You'll Need
  • 5 fresh turmeric fingers (about 3 ounces)
  • 2 teaspoons minced or grated ginger (about 1 inch piece)
  • 1 chili, such as a serrano or jalapeño, seeded and diced tiny
  • 1/2 teaspoon salt
  • Juice of 1 or 2 limes
  • Good olive oil, if needed
  • Sugar, if needed
  1. Peel the turmeric and use a sharp knife to slice it in half lengthwise, and then across in very thin half moons. Mix the turmeric slices with the ginger, green chili, and salt, and squeeze in one or both limes, depending on how juicy they are. Stir well and allow the mixture to marinate for 30 minutes, then taste and adjust. If the turmeric is too intense or is bitter, I will sometimes add a teaspoon of oil, sugar, or both. Will keep, covered and refrigerated, for days.

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1 Review

chez_mere March 17, 2017
You may ask yourself as you make the salsa, "Am I actually going to like this? It smells kinda earthy and funky..." But then you will take a bite and all your doubts will melt away. Its fantastic, and just as versatile as the author says. I've had it on ricotta toast, scrambled eggs, and black bean tacos to date. I added a little cilantro to the second batch because it needed to be used and I liked the additional freshness.