Pickled Tomato Salsa

Name: Pickled Tomato Salsa
Yield: 6 servings
Cuisine: American
Ingredients: 3 ◎ Tomatoes (medium); 4 thin green onions ◎ Green onions (or scallions); 1/2 ◎ Jalapeño (if you want it to be less spicy, take the seeds out); 60 ml Apple cider vinegar, white vinegar or rice vinegar; 1 tbsp + 1/4 Brown sugar; 1 tsp Salt; 2 tsp ★ Grated ginger; 1/2 tbsp ★ Finely chopped garlic; 1 tsp ★ Mustard seeds (can be substituted with mustard or Japanese mustard); 1 tsp ★ Black pepper; 2/3 tsp ★ Cumin powder; 1/4 tsp ★ Cayenne pepper (omit if you want it to be less spicy); 1/4 tsp ★ Turmeric powder; 60 ml Olive oil

cookpad.japan @cookpad_jp

The original recipe, "Pickled Tomato Salsa" was created by Susan Feniger and Mary Sue Milliken, the chefs at "Border Grill" in LA. I added my own twist by modifying the amount of jalapeño and spices.

-To prevent the salsa from becoming watery, remove the seeds and stems of the tomatoes properly.
-If you don't like spicy food, either omit the jalapeño or add only half of the jalapeño without any seeds.
-When infusing the olive oil with garlic, ginger and spices, heat over low heat to bring out their flavors (be careful not to burn them). Recipe by yukoz1

cookpad.japan @cookpad_jp

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Ingredients

6 servings

3◎ Tomatoes (medium)
4thin green onions ◎ Green onions (or scallions)
1/2◎ Jalapeño (if you want it to be less spicy, take the seeds out)
60 mlApple cider vinegar, white vinegar or rice vinegar
1 tbsp+ 1/4 Brown sugar
1 tspSalt
2 tsp★ Grated ginger
1/2 tbsp★ Finely chopped garlic
1 tsp★ Mustard seeds (can be substituted with mustard or Japanese mustard)
1 tsp★ Black pepper
2/3 tsp★ Cumin powder
1/4 tsp★ Cayenne pepper (omit if you want it to be less spicy)
1/4 tsp★ Turmeric powder
60 mlOlive oil

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Steps

1

Prepare the ★ spices.
2

Finely chop all the ◎ vegetables (dice the tomatoes into 1 cm cubes), and combine well in a bowl.
3

Boil the vinegar in a small saucepan, sprinkle in the brown sugar and salt, stir for about a minute to dissolve, and turn off the heat.
4

In another saucepan, pour the olive oil, and heat over medium heat.
5

Add the ★ spices from Step 1, reduce the heat to low, stir-fry for about 2 minutes, mixing with a wooden spatula until fragrant, and turn off the heat. Add the mixture from Step 3 into the saucepan, and combine everything with a whisk.
6

While the sauce from Step 5 is still hot, pour it into the bowl of vegetables from Step 2, and combine thoroughly. Once it has cooled, chill in the refrigerator for 3-4 hours before serving.
7

Preserving method: If the salsa is stored in a sterilized container with a tight fitting lid, it can be stored up to a month in the refrigerator.
8

Variation 1: "Sautéed Chicken Breast Mexican-style". Transform ordinary sautéed chicken into a Mexican-style dish.
https://cookpad.wasmer.app/us/recipes/158434-mexican-style-sauteed-chicken-thighs

Mexican-Style Sautéed Chicken Thighs
9

Variation 2: The salsa is used as a hot dog topping along with sautéed red bell peppers and onions.
10

If the salsa is combined with "Cream Sauce with Coriander", it will be even more delicious.
https://cookpad.wasmer.app/us/recipes/159034-creamy-coriander-sauce

Creamy Coriander Sauce