Kimchi Salsa

May is AAPI (Asian American Pacific Islander) Heritage Month! I’m really proud to be Korean, Asian, and American—all of these things. And whatever you are, you should be in celebration of your heritage too :) I’m really excited to be participating in the #AAPIFamily for @tiktokcreators this month. Today I’m adding a dash of Korean to my salsa, because, well, it works :)

Nothing crazy here. You leave this overnight in the fridge, the flavors come out even better. Also check out my Korean Pickles recipe if you’re curious where I fished out my jalapeño pepper from. If you haven’t noticed, I eat the pickles with almost every meal. 

Ingredients

• 2-3 tomatoes, depends on how big 

• 1 shallot or 1/2 small onion

• Jalapeno peppers

• 1 clove garlic

• 1 lime juice

• 2-3 grabs of kimchi (how big are you chopstick grabs??)

• 1 tsp Salt (or more)

• 1 tsp Sugar

• Pepper

• Lots of cilantro

Instructions:

1. Throw everything in a food processor and blend until desired chunkiness. bam.

2. If you want extra chunky, save some tomato on the side and cut up in bigger pieces to add later on.

3. Eat it immediately, or refrigerate the leftovers overnight and let the flavors merge its magic.

   You can also enjoy these with scrambled eggs, mixed into the eggs right before serving.

   ALSO you can mix in 2-3 mashed avocados to turn it into a kimchi guac. Bam!! haha.

   Thank you Mexican food! And thank you kimchi!!!

Here’s the video, and the step-by-step below :)

If you want more of a blended flavor, puree the jalapeño peppers, shallot, and clove of garlic first.

I ran out of jalapeño peppers so I salvaged some from my Korean Pickles :)

add chunks of tomato and 3 choptick fulls of kimchi!

chop chop

you can dd cilantro into the food processor too,

I had them chopped from before so I added it

mix in a chunkier cut of tomatoes in for more oomf

enjoy :)

the flavors come out even better when refridgerated overnight.