I had a craving the other day (and by day, i mean month since it’s taken me so long to update…) for something tart and salsa-like, but I didn’t have any cilantro, onion, or lime at home to make the proper stuff. Here’s an adaptation using:
- tomato (1 medium)
- red & yellow bell pepper (1/2 or 1 small each)
- garlic
- ginger
- soy sauce
- chinese vinegar
- a touch of sesame oil
Veggies: Finely dice the peppers and tomato.
Marinade: Mince (or grate) a knob of ginger (knock off a piece about an inch long from the root). I can’t remember if I minced a clove or two of garlic either for this particular meal, but I usually would! Mix these strong flavours with 3-4 Tbsp of light soy sauce and an equal part of vinegar (chinese vinegar – dark like soy sauce – works best in terms of matching the flavours, but another type of vinegar or even half a lemon would work well). This sauce here is an excellent salad dressing or marinade!
Mix the diced tomato/peppers with the marinade, add some diced spring onion/chives, and a few drops of sesame oil. Serve over crackers, bread, tortilla, or anything you like!
Served here over soft pumpernickel rye… mmm….
