Ming Tsai uses this original salsa recipe as a base for several seafood and pork dishes.


  • 1 tablespoon minced ginger

  • 4 kiwis, peeled, cut into 1/4-inch dice

  • 2 cups 1/4-inch dice jicama

  • 1 cup 1/4-inch dice red onion

  • 1/4 cup packed chopped cilantro

  • 1 jalapeno, stemmed, minced with seeds

  • Juice of 4 limes

  • 1 shot agave tequila

  • Kosher salt and freshly ground black pepper

  • Sugar to taste


  • 1.

    In a large bowl, gently mix all the ingredients. Season with kosher salt and freshly ground black pepper and sugar to taste. Let stand at room temperature for at least an hour before using or preferably covered overnight in the fridge.


Makes about 4 1/2 cups

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