Sesame-Chili Salsa 3.000
Jun 1, 2009

Make Ahead: The salsa can be made a day in advance; refrigerate in an airtight container.

Servings: 3 cups
  • 2 to 3 bunches scallions, white and light-green parts, cut crosswise into thin slices (2 cups)
  • Leaves from 1/2 bunch cilantro, chopped (1 cup)
  • 1/2 cup sesame seeds
  • 1/2 cup toasted sesame oil
  • 2 tablespoons chile oil
  • 1/4 cup low-sodium soy sauce
  • 1 cup store-bought kimchi, chopped
  • Juice of 2 limes, or more to taste (2 tablespoons)
  • Salt
  • Freshly ground black pepper

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Combine the scallions, cilantro, sesame seeds, sesame oil and chili oil, soy sauce, kimchi and lime juice in a large bowl; mix well. Taste and season with salt and pepper.

Serve immediately, or cover and refrigerate for up to 1 day.

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Recipe Source

Adapted from chef Joanne Chang of Boston's Myers + Chang restaurant.

Tested by Joe Yonan.

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