Kimchi salsa
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Water |
| 2 | tablespoons | Plus |
| ¼ | teaspoon | Salt |
| 4 | cups | Chopped Napa cabbage; Bok Choy; or oriental mustard greens |
| 1 | teaspoon | Minced garlic |
| 1 | teaspoon | Arbol chile powder; or Cayenne |
| 1 | tablespoon | Oriental sesame oil |
| 1 | teaspoon | Of ginger juice (squeezed out in a garlic press) |
Directions
In a large saucepan, bring the water and 2 Tbs. of the salt to a boil. Add the cabbage or other greens and cook for 30 seconds while stirring, until wilted. Drain, let cool, and transfer to a mixing bowl. Add the remaining ingredients and thoroughly combine. Yield: About 2-½ cups, Heat: 9 From: The Great Salsa Book, Mark Miller, Ten Speed Press, ISBN 0- 89815-517-7 Skeeve meananti@...
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .