We loved the Indian influence as not only would this be a perfect side dish for Indian Cuisine, but it could be used as a side for chicken, pork, or dare I say, beef. In fact, we'd love to see it on a hot dog too. The lime and cilantro gave it a nice brightness and the cumin/curry gave it a nice smoke/depth. Of course, the additional serranos were bold as well. Recipe courtesy of Steven Sterns of California.
Ingredients (the recipe can be easily halved)
2 jars Slawsa Original
8-9 Serrano or Thai peppers (green), sliced lengthwise, seeds removed, and finely diced
2 Tbsp Chopped Cilantro
4-5 Tbsp Chopped Dry-Roasted Peanuts, with skins on
1½ tsp Canola Oil
1 tsp Mustard Seed
3-4 tsp Cumin Seeds
1 pinch Asafetida
¼ tsp Brown Sugar
8-10 small Curry Leaves
1 tsp Lime Juice (Key Lime is best)
½ - ¾ tsp Salt
In a bowl, add Slawsa, peppers and peanuts. Gently fold together mixture. In a sauce pan, heat oil and toast mustard seeds. When seeds start to pop, add cumin seeds and asafetida. Turn off leaves and add curry leaves. Add this mix to the Slawsa salad. Add salt, sugar, lime juice and cilantro to the salad. Gently mix everything together and serve.