¡salsa!

That's about as fresh as it's gonna get, pendejos. It's not very not, but it tastes pretty fresco to me. Over the next couple of days, the flavors will have a chance to marry. Making salsa in Korea often means not having access to all the components for a Latin flavor profile. Luckily, my downstairs grocery had basil, and while it didn't stock jalapeños, it had a whole spectrum of Korean peppers that, to my mind, work just fine for salsa roja. Add some tomatoes, onion, fresh garlic, garlic powder, chipotle powder (for that smoky undercurrent), salt, and lime juice, and you've got yourself a party!

Righto. Tonight: meat!