My son wanted to have tacos for his birthday dinner, so I asked him if he would like Korean tacos. He said yes and I went back to look at the chef show. I also bought Roy Choi's book to look at his salsa verde recipe. I didn't have the exact ingredients, so I made an approximation.
Boy does it taste good.
Ingredients:
1/4 cup mirin vinegar
1 lime juiced
1 medium sweet onion
2 jalapeño
8 cloves garlic
1 dried ancho chili
1 dried pasilla chili
1/4 cup min leaves
1/4 cup cilantro
1 tsp salt
2 Tb avocado oil or canola oil
3 plum tomato / heirloom tomato
2 Tb toasted sesame seeds
Start by preparing the dried chili. Remove the seed the dried chili and bring it to a boil with 1 cup of water. Turn off the heat and let it steep for 15-20 minutes. Drain the water after it's steeped.
Cut the onion and tomato in half. Remove the seeds from the jalapeño pepper. Roast the onions, tomato, jalapeno and 3 cloves of garlic at 375F for 25 minutes or until the onion starts to char a little.
Put everything in a blender and puree for a few minutes on high.
