Asian Salsa

Whenever I eat in a restaurant and come across something I really like, I tend, at some point to try and duplicate it at home. That way, if I'm successful, I can have it whenever I want it. This is one of those recipes. I had this salsa at a restaurant in San Diego many years ago. I don't even remember the name of the restaurant or how this salsa was served, but it was so good that I went home and started trying to recreate it. I finally came up with a wonderful salsa that reminds me of the one I had in that restaurant. This recipe uses Sambal, a Chinese red pepper paste. You usually can find it in the Asian section of large supermarkets. It is spicy, so add it to your taste. Personally, I like it hot.


1 tbsp butter
1 tbsp olive oil
1/2 lb. shiitake mushrooms, sliced
1/2 lb. white mushrooms, sliced
3 roma tomatoes, diced
1/2 bunch green onions, sliced
1/2 bunch cilantro, chopped
2 cloves garlic, minced
2 tbsp. soy sauce
2 tsp. Sambal
2 tsp. toasted sesame oil
1 1/2 tbsp. rice wine vinegar

Melt butter over medium high heat and add olive oil. Add white mushrooms and saute, stirring, for about 3 minutes. Add shiitake mushrooms and saute for 3 minutes more. Add green onions and garlic and saute for three minutes. Add tomatoes, saute for 1 minute and remove from heat. Place in a bowl and add cilantro, soy, Sambal, sesame oil and vinegar. Let sit at room temp so flavors come together. I love this on medium rare tuna steaks but be creative and use it as you want.