It has been in my head for a few days to try some tex-mex/Korean fusion dishes. This salsa is a great start because it combines elements of Korean cooking in a standard tomato based salsa. This recipe is anything but standard as the flavors are really dynamic and tasty! It takes a little bit longer to prepare as the tomatoes, jalapenos, and tomatillos roast for about 15 minutes. Gochujang is used in this salsa, giving it a nice spicy/smoky flavor. The garlic, ginger, sesame oil and seeds also provide great flavors in this salsa. After roasting everything, the ingredients are strained and thrown in a food processor or blender to puree.
Sesame and Ginger Red Salsa
(makes about 4 cups)
- 6 tomatoes (about 1 lb), on the vine, quartered
- 4 tomatillos (about 1/2 lb), washed and quartered
- 2 jalapenos, seeds removed and halved
- 1 small white onion, diced
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 2-3 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp sesame seeds, toasted and crushed
- salt and pepper to taste
- Roast the tomatoes, tomatillos and jalapenos on the broil setting, about 10-15 minutes, or until charred.
- Place the tomatoes, tomatillos, and jalapenos in a strainer to get rid of the excess liquid. Save the liquid in a bowl in case more is needed for blending.
- Place the garlic, ginger, gochujang, sesame oil and seeds, onion, tomatillos, tomatoes and jalapenos in a food processor or blender and puree for several minutes until smooth. Add more of the reserved liquid if necessary.