Title: Kim Chee Salsa
Categories: Spice Korea Pickle
Yield: 1 Servings

1	qt	Water
2	tb	+ 1/4 tsp. salt
4	c	Chopped Napa cabbage, bok
		Choy, or Oriental mustard
		Greens
1	ts	Minced garlic
1	ts	Arbol chile powder, or
		Cayenne
1	tb	Oriental sesame oil
1	ts	Ginger juice (squeezed out
		In a garlic press)

In a large saucepan, bring the water and 2 Tbs. of the salt to a boil. Add the cabbage or other greens and cook for 30 seconds while stirring, until wilted. Drain, let cool, and transfer to a mixing bowl. Add the remaining ingredients and thoroughly combine.

Yield: About 2-1/2 cups Heat: 9

From: The Great Salsa Book, Mark Miller, Ten Speed Press, ISBN 0- 89815-517-7"When things are blackest, I just tell myself 'Cheer up, things could be worse!' And sure enough, they get worse." Skeeve meananti@ba.isu.edu From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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