I was finding dip to eat with Gujarati thepla and khakhra,then I think to make this salsa.This is my creation.

Quick, easy, healthy & good on just about everything.

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

The longer it sits, the more flavorful it becomes.

This is the indian version of the salsa.A very simple recipe which you can use it as a side dish for idly/dosa/roti/pappad.Credit goes to ammachiyudeadukkala which inspired me.

I love salsa. It should be part of the food pyramid as far as I'm concerned. I whipped up this salsa after work one day to satisfy a craving. This salsa I guess, would be considered spicy however, for me it was just right. Feedback is appreciated

Love this recipe. Easy to make for a quick party appetizer.

This is a delicious recipe from Kim Munoz. Enjoyed with Thompson family.

This is a quick and easy recipe to use for any last minute Mexican feast!

:chef