cook · side · american
How to Make Salsa Teriyaki
This fusion condiment brings together Japanese teriyaki flavors with Mexican salsa freshness. The result works brilliantly with grilled fish, chicken, or as a surprising dip for tortilla chips.
- Total time: 25 min
- Hands-on: 25 min
- Serves: 6
- Difficulty: Easy
Before you start
Make the teriyaki base first, then add fresh ingredients
The teriyaki needs to reduce and cool before mixing with fresh vegetables, or it will cook them. Have all your vegetables diced and ready before you start the sauce.
- small saucepan
- whisk
- mixing bowl
- sharp knife
Ingredients
- 1/3 cup soy sauce
- 1/4 cup mirin
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tsp cornstarch
- 3 medium tomatoes, diced small
- 1/2 medium red onion, diced fine
- 1-2 jalapeño peppers, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
- 1/4 tsp salt
The reduction
Watch for the spoon-coating stage
The teriyaki is ready when it coats the back of a spoon and holds a line when you draw your finger across it. This takes about 8-10 minutes of gentle simmering.
Step by step
- Make the teriyaki base. In a small saucepan, whisk together soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic. Bring to a gentle simmer over medium heat.
- Thicken the sauce. Whisk cornstarch with 1 tablespoon water until smooth. Add to the simmering sauce and whisk constantly. Cook until the mixture coats the back of a spoon, about 8-10 minutes.
- Cool completely. Remove from heat and let the teriyaki base cool to room temperature, about 15 minutes. It will thicken further as it cools.
- Prepare the fresh ingredients. While the sauce cools, dice tomatoes and drain in a fine-mesh strainer for 5 minutes. Dice onion, mince jalapeño, and chop cilantro.
- Combine everything. In a mixing bowl, fold the cooled teriyaki base with diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Taste and adjust lime juice or salt as needed.
- Let flavors marry. Let the salsa sit for 10 minutes before serving. The flavors will continue to develop over the first hour.
Tips & troubleshooting
- Drain diced tomatoes for 5 minutes to prevent watery salsa
- The salsa keeps in the refrigerator for 3 days but is best within 24 hours
- For less heat, remove all jalapeño seeds and use just the flesh
- Taste after mixing and adjust lime juice to balance the teriyaki sweetness
Variations
- Pineapple Teriyaki Salsa. Add 1/2 cup diced fresh pineapple for tropical sweetness that pairs especially well with grilled pork or fish.
- Smoky Version. Replace jalapeños with 1-2 chipotle peppers in adobo, minced fine, for deep smoky heat.
- Cucumber Crunch. Add 1/2 cup diced cucumber for extra freshness and crunch, especially good with seared salmon.
Questions
- Can I make the teriyaki base ahead of time?
- Yes, the teriyaki base keeps in the refrigerator for up to a week. Just bring it to room temperature before mixing with fresh ingredients.
- What if I don't have mirin?
- Substitute with 1/4 cup rice vinegar plus 1 tablespoon sugar, or use dry sherry with a pinch of sugar.
- Why is my salsa watery?
- Either the teriyaki base was too hot when mixed, or the tomatoes weren't drained. Always cool the sauce completely and drain excess tomato juice.