from Antonio Lumuaco
Got chips? Take a dip, the salsa’s fine. It’s naturally tart, sweet and spicy—made with a very sharp, fine-aged Korean radish kimchee and mango or apple. This is the perfect way to use kimchee that’s been languishing in the back of your fridge. Kimchee Salsa is spicy enough to take the chill out a brisk winter afternoon.
1 cup very aged fermented Korean radish, or Napa cabbage kimchee, roughly diced
3/4 cup Granny Smith or other tart apple, or under-ripened mango, roughly diced
2 garlic cloves (or more), minced
1 medium size jalapeño pepper, about 1 minced tbsp
juice of one lime, about 3 tbsp
1/4 cup red bell pepper, minced
1/4 cup yellow onion, minced
1/2 tsp brown sugar
1 tbsp dried red currants (optional)
Salt to taste
Combine all ingredients in a bowl and mix well. Allow flavors to bloom at room temperature for two to four hours. Place in a jar, cover tightly and refrigerate overnight; it will keep refrigerated for up to two weeks. You can adjust flavor as needed before serving. Have it with a bowl of home made tortilla chips or use it on quesadillas.