Salata hara, or ‘hot salad’, is perhaps the most common condiment served with local food in the Persian Gulf.
Salata hara accompanies chicken, lamb, fish, and rice dishes to wash them down with a saucy kick.
It is very similar to Mexican fresh salsa, though the Arabian-style salata hara is made with green birds eye chili (or local, less spicy versions of a green chili) as opposed to jalapeno peppers. Salata hara also contains a few different spices.
But it’s just as easy to whip up as a Mexican salsa, provided you have a blender and some fresh vegetables on hand (you could very easily make this without a blender – slicing and dicing the vegetables – it will just take a little longer).