Saturday, October 17, 2009

Korean Salsa

To go with my short rib tacos, I wanted a bit of a Mexican-Korean salsa to garnish them. I bought about 10 plum tomatoes, and 10 tomatillos. I threw them on a pan with some salt and olive oil, and put them in the oven at 400 for about a half hour. You will hear the tomatoes pop when the heat gets to be too much, and this is okay. After 20 minutes, check them every five.

When they are sufficiently roasted, pull them out of the oven, and throw them in a pot. In the pot you should start with some minced garlic, sliced onion and oil and cook for a couple minutes. Throw in the tomatoes, add a cup or so of water, the juice of 2 limes, a tablespoon of salt, a tablespoon of sesame oil and a cup of chili sauce or gochujang. Let this simmer for about a half hour on low medium heat.

When that has reduced and cooked together a bit, throw the whole mix into a food processor and blend until there are no remaining chunks. When it comes out, add more lime, or chili sauce to taste. I also tossed in some sesame seeds at this point and stirred them in. Let it rest in the fridge, but try and give it enough time to come up to room temperature before serving.

This would also be great for a unique twist on any Mexican dish. The spicy sweet chili sauce combined with the smoky roasted tomatoes is a delicious combo, and I am glad I made extra that I can use in the future. It should last up to a month in the fridge.

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