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Kim Chee Salsa spice, pickles, korean 1 quart water 2 tablespoon + 1/4 tsp. salt 4 cup chopped napa cabbage, bok 1 choy, or oriental mustard 1 greens 1 teaspoon minced garlic 1 teaspoon arbol chile powder, or 1 cayenne 1 tablespoon oriental sesame oil 1 teaspoon ginger juice (squeezed out 1 in a garlic press) In a large saucepan, bring the water and 2 Tbs. of the salt to a boil. Add the cabbage or other greens and cook for 30 seconds while stirring, until wilted. Drain, let cool, and transfer to a mixing bowl. Add the remaining ingredients and thoroughly combine. Yield: About 2-1/2 cups Heat: 9 From: The Great Salsa Book, Mark Miller, Ten Speed Press, ISBN 0- 89815-517-7"When things are blackest, I just tell myself 'Cheer up, things could be worse!' And sure enough, they get worse." Skeeve meananti@ba.isu.edu From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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