Tomato kimchi-chi from The Washington Post Cookbook: Readers' Favorite Recipes by Bonnie Benwick

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on July 30, 2014

    Pg. 126. This recipe was the winner of the Washington Post's annual tomato recipe contest in 2011. I've been making it a few times every summer since then. It makes a great condiment for grilled meats, especially those with an Asian or Latin rub. It also goes nicely with scrambled eggs. It's good enough to eat just on its own as a refreshing summer snack. I generally increase the chipotle hot sauce because we're fans of heat and I often substitute celery for the jicama because I don't care too much for jicama, and sometimes I add cucumbers.

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