Yunnan Tomato Salsa
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Credit: Kian Lam Kho, Chef, Lotus Blue Dong Tian Kitchen & Bar, New York
The National Culinary Review, July/August 2013
1½ cups peeled, seeded, finely chopped tomatoes (4-5)
2 T. pickled red chili, finely chopped
¼ cup fresh lime juice
¼ cup cilantro, roughly chopped
2 T. minced ginger
2 T. minced garlic
1 T. sugar
1½ t. salt
Method: Blanch tomatoes in boiling water for 30-60 seconds. Let cool; slip off skins. Cut in half, remove seeds; chop into fine pulp. Add red chili, lime juice, cilantro, ginger, garlic, sugar and salt; mix well.
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