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 longer it sits, the more flavorful it becomes.

I've always loved fresh tomatoes. I used half ripe ones that gave the salsa a tangy sweet taste (& the greenish yellow parts also make it colorful). So ditch the canned ones and see the difference! 😊Add more chilies to your desired HOT🔥ness.

#4weekschallenge

I bought a lot of scallions and had no idea what to do with them so I tried making salsa. I used campari tomatoes. I went with one jalapeño so it would be miderately spicy, your palette may want more or less. Use salt and pepper as needed.

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

:chef

Tangy, spicy, and full of flavor – this Raw Mango Tomato Chutney is the perfect sidekick to any meal! You can pair this with nachos as well.

This is a classic salsa verde recipe with roasted veggies and peppers. It is heavy on the garlic as are many of my salsa recipes but it goes so well with verde sauces. This will be a solid medium heat and great with your favorite tortilla chips or on taco salads, or other Mexican cuisine as well as steaks!

I often make this when tomatoes are in season. The tomatoes I bought this time were not so fresh, so I roasted them instead of eating them raw.Olives are salty, so I didn't add any extra salt. In the top photo, I spread ricotta cheese on bread and topped it with this. I recommend mixing it with pasta, or using as a sauce for meat or fish dishes. Recipe by KT121