Name: Picante Perilla “Salsa”
Yield: Makes about ⅔ cup, to serve 2 as a main-dish complement to starches, or 4 as a condiment
Ingredients: ¼ teaspoon chilli flakes; ¼ teaspoon kosher salt; ½ tablespoon peanut oil; 1 hearty bunch green perilla (6 to 7 ounces); 1 large garlic clove; ½ tablespoon shoyu (Japanese soy sauce); ½ tablespoon Asian (dark) sesame oil; 1 teaspoon balsamic vinegar

Preparation info

Makes about ⅔ cup , to serve
2
as a main-dish complement to starches

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

This garlicky, hot, and aromatic condiment can serve as seasoning or side dish, at room temperature or chilled. Toss the bracing chrysanthemum-like greens with warm short-grain brown rice, bulgur, or with cold soba noodles. Or sprinkle over roasted or grilled seafood, beef, or pork, to jazz up a simple meal.

Ingredients

1 hearty bunch green perilla (6 to 7 ounces)
1 large garlic clove
¼

Method

Trim off base of perilla stems, leaving about 3 inches of upper stalk and the leafy tops. Dunk greens into plenty of water and lift out gently so debris sinks. Nip off and thin-slice enough leaves to yield 3 tablespoons; reserve.
Drop perilla into a large pot of boilin

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Picante Perilla “Salsa”

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of