Asian Flavored Red and Green Salsa
Asian Flavored Red and Green Salsa

Asian Flavored Red and Green Salsa

Asian Flavored Red and Green Salsa

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

Serving this with my Asian Flavored Pork Burgers is a good combo.

Asian Flavored Red and Green Salsa

Asian Flavored Red and Green Salsa

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

Ingredients
  

  • 1 medium green pepper chopped into 3mm or 1/2 inch.
  • 1 medium red pepper chopped into 3mm or 1/2 inch.
  • ½ cucumber seeded and chopped into 3 mm. or 1/2 inch cubes.
  • 2 tbsp fresh coriander coarsely chopped
  • 1 large sping onion white part
  • spring onion tops sliced finely on the diagonal
  • 2 tbsp garlic
  • 2 tbsp fresh ginger
  • 1 medium red chili pepper
  • 4 tbsp Chinese Hoisin Sauce or Chinese Oyster Sauce
  • 2 tsp fish sauce
  • 2 tsp sesame oil
  • 1 tbsp Chinese light soya or Kikoman's Japanese soya sauce.
  • 3-4 tbsp lime juice
  • freshly ground pepper

Instructions
 

  • Begin by cutting up all of the peppers putting them in a bowl, put the cucumber in a separate one.
  • Coarsely chop the ginger, garlic, chili, coriander and the spring onion and place in a mini food processor and process finely.
  • If you don't have one, then finely chop them by hand.
  • 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 if you want it a bit more tart. This can vary depending on the limes.
  • If you find that the sauce is too thick you can thin with a little water. It should just coat a spoon.
  • As the vegetables marinate they will release a bit of water to help thin the sauce a little more.
  • Let stand for 1/2 hour.
  • Just before serving add the chopped cucumber at the last minute.
  • Garnish with the green top of the spring onion sliced finely sliced on the diagonal 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 barbecue.
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.
This recipe goes great with Asian Flavored Pork Burgers and a bowl of rice.
Tried this recipe?Let us know how it was!

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Canapes

I don't have many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.
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