Kimchi Relish

• Spoon this spicy and acidic sauce over a steak salad, serve alongside pan-fried chicken, or try it on a taco.
• 3/4 cup chopped Napa cabbage kimchi
• 6 tablespoons extra-virgin olive oil
• 1/4 cup fresh lime juice
• 3 tablespoons chopped fresh chives
• 2 tablespoons reduced-sodium soy sauce
• 1 1/2 tablespoons light agave syrup (nectar) or honey
• 1 1/2 tablespoons Sriracha
• Fine sea salt and freshly ground black pepper

• Ingredient info:Napa cabbage kimchi is available at Korean markets, some supermarkets, and milkimchi.com.

PREPARATION

Combine kimichi, oil, lime juice, chives, soy sauce, agave syrup, and Sriracha in a medium bowl. Season with salt and pepper. DO AHEAD: Relish can be made 1 week ahead. Cover and chill.