#4weekschallenge

At my house we will buy a jar of salsa and it will be gone the next day so, I learned to make salsa for myself when we didn't have any left in our cupboard. This is the recipe I use and it taste great every time!! (-:

Perfect to add a little bit of each salsa/dip/vinaigrette to quinoa, tacos, rice, or tortillas for fajitas

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

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

Ever find your basic tomato bruschetta getting a little unwieldy to eat, what with all those little pieces of tomato falling off everywhere? I did, so I started making a dip of it instead.Finely mince a large beefsteak tomato and put it in a bowl, grate a small garlic clove into the bowl, season to taste with salt, add some finely chopped fresh basil, and add a good glug or two of olive oil.You still get all that yummy flavor, and breaking off pieces of bruschetta and dipping it into the mixture softens those stabby crust edges.You can easily double this recipe.

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

The longer it sits, the more flavorful it becomes.

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

Absolutely simple to make with tons of fresh flavor