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.
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
What goes in.
- 1/3 cupsoy sauce
- 1/4 cupmirin
- 2 tbspbrown sugar
- 1 tbsprice vinegar
- 1 tspfresh ginger, grated
- 2 clovesgarlic, minced
- 1 tspcornstarch
- 3 mediumtomatoes, diced small
- 1/2 mediumred onion, diced fine
- 1-2jalapeño peppers, seeded and minced
- 1/4 cupfresh cilantro, chopped
- 2 tbspfresh lime juice
- 1/4 tspsalt
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.
The method.
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.
Other turns to take.
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.
When it doesn't go to plan.
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
The ones that keep coming up.
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.