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    Home » Type » Condiments & Sauces

    Kimchi Salsa

    May 31, 2023 by Marc Matsumoto 5 Comments

    Vibrant and flavorful, a little kimchi takes this tomato salsa to the next level.

    With grilling season off to a roaring start, it's time to start thinking about light, flavorful sides and condiments that can complement our barbecued dishes, and this Kimchi Salsa is a game changer - a fiery fusion of Korean and Mexican cuisines that'll elevate almost anything coming off your grill to a new level. It's also a no brainer with tortilla chips and I think it would make for a nice refreshing contrast to Korean-style tacos stuffed with my gochujang braised pork belly. 

    By using ripe kimchi, you get the whole spectrum of salty, sweet, tangy, and umami tastes that add a ton of depth to this fresh salsa. It even packs a spicy punch, so all you have to add are tomatoes, onions, and cilantro. They balance the intense kimchi flavors while bringing that familiar, refreshing taste of pico de gallo. 

    Since kimchi varies in salt and spice, be sure to taste your salsa and adjust the seasoning with salt and hot sauce if needed. 

    Spicy kimchi salsa with tortilla chips.

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    Minced kimchi makes this easy 4 ingredient salsa pop.

    Kimchi Salsa

    Print Pin Discuss
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Yield 4 servings

    Units

    Ingredients 

    • 100 grams kimchi
    • 300 grams tomatoes chopped
    • 50 grams onions finely chopped
    • 15 grams cilantro minced

    Instructions

    • Mince up the 100 grams kimchi along with any juices it has.
      Minced kimchi for making kimchi salsa.
    • Add the minced kimchi to a bowl along with the 300 grams tomatoes, 50 grams onions, and 15 grams cilantro.
      Kimchi, tomatoes, onions and cilantro in a bowl.
    • Mix it all together and taste it. Adjust the seasoning with salt and hot sauce if needed and serve.
      Kimchi salsa in a glass bowl.

    Nutrition

    Calories 23kcalCarbohydrates 5gProtein 1gFat 0.3gSaturated Fat 0.04gPolyunsaturated Fat 0.1gMonounsaturated Fat 0.05gSodium 130mgPotassium 253mgFiber 2gSugar 3gVitamin A 901IUVitamin C 12mgCalcium 21mgIron 1mg
    Course Appetizer, Condiment
    Cuisine Mexican

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    Comments

      5 from 3 votes

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    1. Kathy Stroup says

      June 01, 2023 at 2:26 am

      5 stars
      There you go again, saving me from a boring lunch! This would have been great on the barbecued ribeye, but the family already gobbled that up. Tacos with this sounds like something off an LA food truck! You're really helping me use up my kimchi before I go on vacation, thanks!

      Log in to Reply
      • Marc Matsumoto says

        June 01, 2023 at 8:49 am

        Glad you're finding ways to use up your kimchi! When it starts getting down to the dregs I usually turn it into Kimchi Jjigae. We had this with Japanese taco rice the other day, but I think it would work on everything from huevos rancheros to kalua pork.

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        • Kathy Stroup says

          June 01, 2023 at 8:58 am

          5 stars
          Your Taco Rice is one of my favorite recipes! I was going to put this on a piece of fish, but I got really busy and had to settle for a plain salad. The kimchi will wait for me, though. No one else is touching it. One reason I'm glad to have your small batch recipe!

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    2. Darrell Moran says

      June 16, 2023 at 1:29 am

      5 stars
      Genius mix of fermented + fresh veg, Marc. Going to make a batch, throw it in the blender and have some iced kimchi gaspacho in a glass =)

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      • Marc Matsumoto says

        June 24, 2023 at 6:53 am

        Thanks DJ! Speaking of genius, I love the idea of a kimchi gazpacho! There's a dish called Dongchimi in Korea that's sort of a cold kimchi soup.

        Log in to Reply

    I started No Recipes back in 2007 as a place to share original dishes I'd created with friends. It's since evolved into something much bigger than I could have imagined, but as it grew, the focus shifted from inventing dishes to improving classics. In the spirit of how No Recipes began, I'm bringing back my weekly original recipes for all of my supporters and friends!

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