Kimchi salsa

Yield: 10 Servings

Measure 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)

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@...


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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