Cutting Board & Knife - Essential for preparing ingredients such as avocados and vegetables.
Mixing Bowl - For combining the salsa ingredients thoroughly.
Wooden Spoon or Spatula - Useful for mixing without scratching non-stick surfaces.
Mortar & Pestle (Optional) - Traditional method for grinding some of the salsa components, though not essential if using a food processor.
Food Processor (Optional) - Can be used to quickly chop vegetables and blend ingredients together.
Serving Dish - Ideal for presenting the finished salsa in an appealing way.
Scoop or Ladle (Optional) - For portioning out the salsa if serving on individual plates.
Bowl of Garnishes - Such as chopped cilantrom, lime wedges, and additional avocado for garnishing.
1 tablespoon sesame seeds
2 tablespoons unseasoned rice vinegar
1 tablespoon mirin (sweet Japanese rice wine)*
2 teaspoons soy sauce
1 1/2 teaspoons Asian sesame oil
1 1/2 teaspoons coarse kosher
salt
1 teaspoon wasabi paste (horseradish paste)*
2 cups coarsely chopped trimmed watercress (leaves and tender stems from 2 medium bunches)
4 green onions, thinly sliced on diagonal (about 1 cup)
1/2 cup 1/3-inch cubes peeled jicama
2 large avocados, halved, pitted, peeled, cut into 1/3-inch cubes
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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