Indian flavors meld with the traditional flavors of Mexican salsa. Chili beans, scallions and Garam Masala spice. Exciting and different!  Serve with your favorite tortilla chips!

Makes 4 cups

24 oz. jar mild thick and chunky salsa (Frito Lay Tostito brand is gluten-free)

15-20 extra-large California black olives, finely chopped

4-6 scallions, thinly sliced, green and white part

15 oz. can chili beans including liquid (Bush’s brand is gluten-free)

1 T. extra virgin olive oil

1 T. finely chopped fresh garlic

1 t. Garam Masala spice, or to taste

1 t. sugar

freshly ground black pepper to taste

salt to taste

Combine all ingredients in large mixing bowl Stir well to evenly distribute. Transfer to covered container and refrigerate till ready to use and flavors have time to mingle.

Serve either cold or at room temperature with your favorite tortilla chips.

Notes: Locate Garam Masala spice in Indian specialty markets. This delicious tasting spice that also can be used in soups, chilies, bean and rice dishes contains: coriander, chili, cumin, curry leaves, stone flower, black pepper, salt, clove leaves, taj, cardamom, fennel seeds and cloves.

Leftover Spicy Indian Salsa? Mix with cooked Basmati rice to make a flavorful, fragrant rice dish. Use about 1 cup salsa to 2-3 cups cooked rice or however you like it.



Till now and forever © by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist. It's free to share with proper credit, not to own and/or share as your own. THINK HAPPY!


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