Recipe Template

Asian Flavored Red and Green Pepper Salsa

Uses: As an accompaniment to grilled and barbequed meats and chicken.

Make this salsa and use it for my Asian Flavored Burgers or any grilled or barbequed meats and chicken. You can also add a hand full of bean sprouts (mong beans) and some noodles and it makes a great little nuddle salad.

medium Green Pepper chopped into 3mm or 1/2 inch cubes

medium Red Pepper chopped into 3 mm. or 1/2 inch cubes

1/2

cucumber de seeded and chopped into 3 mm. or 1/2 inch cubes

2 msk. or 2 tbls.

coriander coarsely chopped

whole large spring onion slices thinly at and angel (reserving the green for decoration.

2 msk. or 2 tbls.

finely chopped garlic

2 msk. or 2 tbls.

finely chopped ginger

hot red chili pepper finely chopped

4 msk. or 4 tbls.

Chinese Hoisin Sauce or Chinese Oyster Sauce

2 tsk. or 2 teas.

fish sauce

2 tsk. or 2 teas.

sesame oil

2 tsk. or 2 teas

sugar

1 msk or 1 tbls.

Chinese light soya sauce or Kikoman's Japanese soya sauce.

3 to 4 msk. or tbls.

lime juice (you decide)

a little freshly ground pepper

Assembling the recipe:

Begin by cutting up all of the vegetables putting them in a bowl and keeping the cucumber aside, this will be added just before serving.

In a small bowl add all the liquids, sesame oil, garlic, chili, ginger, black pepper and sugar in a bowl and stir to dissolve the sugar. Pour this over the chopped peppers and mix well.

Add 3 msk. (3 tbls.) of the lime juice and taste add the 4th is you want it a bit more tart.

Let stand for 1/2 to 1 hour before using adding the chopped cucumber at the last minute.

Garnish with the green sliced spring onion and a little fresh coriander.

Notes:

I don't think that I have ever seen an Asian salsa and to my knowledge asians certainly don't use salsas like Mexicans or Americans. But Asian spices and flavors really do lend themselves well to this kind of treatment. We have all been using so many Chinese and Japanese sauces for so many years particularly when we barbeque.

This is one of those recipes where you can decide how hot you want it. You can also decide how much lime juice you would like to have. I like mine a bit tart to balance out some of the other flavors in the salsa.

You can use this recipe with a couple of handfuls of cooked cold noodles and a big handful of bean sprouts for a good vegetable dish or a light summer noodle salad. You can also cut all peppers and cucumber into thin slivers to make it more attractive. You might need a bit more soya and a little extra lime just before serving.