Guest guest Posted January 6, 2009 Report Share Posted January 6, 2009 East Indian Salsa (Kachoomar) 2 cups chopped tomatoes 1 cup chopped onions 1 cup chopped cucumber 1 cup chopped cilantro leaves and tender stems 2 tablespoons of thinly-sliced green chilies, seeds discarded 1/2 teaspoon roasted cumin seeds juice of 1 lemon coarse salt to taste Combine all the ingredients in a bowl and serve immediately withdinner or cover and refrigerate. Keeps for 5 days. Yields 4 servings. Quote Link to comment Share on other sites More sharing options...
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