Gwyneth Paltrow's It's All Good Cookbook
Korean Chicken Taco Salad topped with Korean Slaw, Korean BBQ Sauce, Korean Salsa and Kimchi. YUM!
1 1/2 cups cherry tomatoes, halved
1 small yellow onion, roughly chopped
1 tbsp extra virgin olive oil
2 tbsp gochujang (Korean red pepper paste)
1 clove garlic, minced
1 tsp fish sauce
sea salt, to taste
Preheat the broiler to high, placing the rack in the upper third of the oven. Line a baking sheet with parchment paper and toss, directly onto the sheet, the tomatoes and onion with the olive oil. Broil, stirring often, until the tomatoes have collapsed and the onions have softened, about 10 minutes. Place the tomatoes and onion in a food processor with the remaining ingredients and puree until smooth. Pour the salsa into a bowl and season to taste with salt.
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