Tomato Kimchi-Chi 5.500

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Top Tomato 2011 Top Tomato 2011 winner Aug 17, 2011

This is a colorful Latin-Asian relish that's absolutely addictive. It's great with rice, chicken and fish, but Cary, N.C., resident and Top Tomato 2011 winner Shari Saslaw says that on a hot summer day, "we eat it out of plastic cups." The vegetable pieces can be cut fairly large or bite-size.

Make Ahead: The relish's heat, provided by the chipotle-flavored hot sauce, will intensify overnight; we liked this mix with the full 2 tablespoons of hot sauce. The relish can be refrigerated in an airtight container for up to 3 days.

Servings: 5.5 cups
  • 5 small to medium (1 1/2 to 2 pounds) tomatoes, preferably a mix of green and red ones, cored, then cut into wedges, slices or bite-size chunks
  • About 6 ounces firm jicama, peeled and cut into large or bite-size chunks (about 1 cup)
  • 4 to 6 ounces daikon radish, peeled and cut into large chunks or 1/2-inch dice (1 to 1 1/2 cups)
  • 5 or 6 scallions, white and light-green parts, cut on the diagonal (1/2 cup)
  • 3/4 cup seasoned rice vinegar
  • 2 teaspoons to 2 tablespoons chipotle-flavored hot sauce, preferably El Yucateco
  • 1 to 2 tablespoons Thai fish sauce
  • 1/4 cup chopped cilantro
  • 3 jalapeño peppers, stemmed, seeded and minced
  • 1/4 cup toasted sesame seeds, preferably a mix of white and black ones (see NOTE)


Combine the tomatoes, jicama, daikon, scallions, vinegar, hot sauce (to taste) and fish sauce (to taste) in a large resealable plastic food storage bag. Seal and massage to coat evenly. Refrigerate for at least 1 hour and up to overnight. If desired, drain off some, but not all, of the liquid.

Before serving, stir in the cilantro, jalapeno and sesame seeds.

NOTE: Toast the sesame seeds in a small, dry skillet over medium-low heat for about 4 minutes, shaking the skillet to keep them from getting too browned. The sesame seeds will be fragrant. Cool before using.

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Recipe Source

From Top Tomato 2011 winner Shari Saslaw of Cary, N.C.

Tested by Jane Touzalin and Bonnie S. Benwick.

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