Turmeric-Ginger Salsa

5 fresh turmeric fingers (about 3 ounces)
2 teaspoons minced or grated ginger (about 1 inch piece)
1 chili, such as a serrano or jalapeƱo, seeded and diced tiny
1/2 teaspoon salt
Juice of 1 or 2 limes
Good olive oil, if needed
Sugar, if needed

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, add a teaspoon of oil, sugar, or both.

Use it on toast with goat cheese, or stir into rice and roast vegetables, use as a salad dressing, over fish, and so forth.

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