Ming says: One of the most common salsa ingredients is lime juice, which gives the mixture a special zest. For this version, I've kicked things up by using incredibly fragrant kaffir lime leaves. This characteristic Thai ingredient gives this salsa super flavor, and it is also fiery enough for most chile heads.
Legend says that washing your hair in kaffir lime juice wards off evil spirits. Be that as it may, make sure you buy the leaves fresh, if you can, otherwise frozen.
Makes 8 cups
- 6 large, ripe tomatoes cut into 1/2-inch dice
- 2 medium red onions, cut into 1/4-inch dice
- 12 kaffir lime leaves, stemmed and minced, or the grated zest of 3 limes
- Juice of 6 limes
- 1/4 cup soy sauce
- 3 red jalapeño chiles, stemmed and minced
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- In a large, non-reactive bowl, combine the tomatoes, onions, kaffir lime leaves, lime juice, soy sauce, jalapenos, and olive oil and mix gently. Season with salt and pepper. Use or store. Lasts 2 weeks, refrigerated.
TRY IT
As with all salsas, this one's terrific as a dip with chips, crudités, and so on. Serve it with grilled fish, too.
Dribble the salsa onto a composed salad (one made with ingredients that are arranged rather than tossed).
For a tasty, couldn't-be-easier vinaigrette, purée the salsa in a blender.
>>This recipe appears in
Episode #209.
>> For additional recipes and more, visit
www.ming.com
