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Miso Tomato Salsa

I was at the Ferry Terminal Farmers Market one Saturday many moons ago and noticed a bit of hubbub around one of the stands.  It looked like people were walking away with some kind of freebie so I beelined it to the tent to see what I could get my grubby hands on. Look!

Miso Tomato Salsa1

It turns out that the Japan External Trade Organization was holding a miso event to make folks aware of how versatile miso is. Did you know that there is a Japan Miso Promotion Board? Oh, but there is. They even produce a pamphlet that provides some helpful information on the types of miso available (more than just red and white!), health benefits, and recipes (pasta with miso meat sauce, anyone?).

Back to the farmers’ market. ¬†Besides the packets of miso, the tent provided tastes of food items that featured, you guessed it, miso. ¬†There was miso dressing. ¬†Lovely, but expected. ¬†Miso something else. ¬†Very memorable. ¬†And, most intriguingly to me, miso salsa. ¬†It was sweetly tomato-ey, with a hint of miso umaminess and a jolt of sesame oil.

With early girl tomatoes nearing the end of the season, I whipped up a batch with my free miso as a last hurrah to summer. ¬†The recipe that they provided looked a little sketchy to me, so I improvised using my own basic salsa recipe and making substitutions that I thought made sense, e.g. rice vinegar for lime juice. ¬†I’m still on the fence about the addition of the sesame oil, but you can give it a try and see what you think.

Miso Tomato Salsa2

Miso Tomato Salsa
- makes 2 cups -

1 lb. tomatoes, diced
1/2 onion, diced (approx. 1/2 cup)
1 large jalapeno, chopped
1 large handful cilantro leaves, chopped
1 garlic clove, minced or grated
1 Tbs.+1 tsp. red miso paste
1 Tbs. seasoned rice vinegar
1/4 tsp. sesame oil (optional)

Mix all ingredients together in a bowl and adjust to taste.  Refrigerate for 1 hour or more to allow flavors to blend.

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