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August 14, 2016
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Asian Salsa, served cold

I love salsa. When I am tired of eating salads, a salsa can really spice up the flavors. Here’s my version, again using lots of Asian herbs and a twist on the dressing using homemade Thai Sweet Chili Sauce. For the salsa ingredients, you can add whatever you want in there – be creative and good way to use up pantry ingredients!

Asian Salsa, served cold

Serves: 4

Ingredients

  • Salsa: 2 ripe tomatoes, cubed
  • Salsa: 1 Japanese cucumber, de-seeded & cubed
  • Salsa: 1 avocado, cubed
  • Salsa: 1/2 red onion, sliced thinly
  • Salsa: Kiwi / Mango / Green Apples/ Pineapple, cubed
  • Salsa: Coriander, chopped
  • Salsa: Kaffir lime leaves, sliced thinly (optional)
  • Salsa: Mint leaves, chopped (optional)
  • Salsa: Spring onions, chopped (optional)
  • Salsa: Handful of crushed peanuts (depends on how nutty you wanna get!)
  • Sweet Thai Chili Sauce: 3 garlic cloves, peeled
  • Sweet Thai Chili Sauce: 2 big chilli (de-seed if you don't want it too spicy) cut into chunks
  • Sweet Thai Chili Sauce: 1/2 cup sugar
  • Sweet Thai Chili Sauce: 3/4 cup water
  • Sweet Thai Chili Sauce: 1/4 cup vinegar
  • Sweet Thai Chili Sauce: 1/2 tsp salt
  • Sweet Thai Chili Sauce: 1 tbsp cornflour
  • Sweet Thai Chili Sauce: 2 tbsp water

Method

  1. Salsa: Combine all the above together and chill in fridge until ready to use. Just before serving, add crushed peanuts and toss with Sweet Thai Chili Sauce.
  2. Sweet Thai Chili Sauce: Put 6 of the of the above in a sauce pan over medium fire/heat. Bring to boil, so sugar is melted.
  3. Sweet Thai Chili Sauce: Combine cornflour with water, mix. Whisk cornflour mixture into the sauce pan for 5 seconds. Remove sauce pan from fire. Let it cool.
  4. Sweet Thai Chili Sauce: Once cool, pour into a food processor (or use a hand blender), process until medium fine.
  5. To serve, spoon 3-4 tablespoon of the sweet chili sauce into the salsa. The rest of the sauce can be kept in a mason jar and refrigerate. Also a great pairing for chicken wings, spring rolls, wantons, you name it!
  6. To serve, spoon 3-4 tablespoon of the sweet chili sauce into the salsa. The rest of the sauce can be kept in a mason jar and refrigerate. Also a great pairing for chicken wings, spring rolls, wantons, you name it!
  7. Salsa is best served chilled, in my opinion :-)

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