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

#4weekschallenge

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

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

:chef

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.

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

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.

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

This recipe was created for my app friend bake.mom88. She grew serrano peppers over this summer and needed recipes. I hope you enjoy Michelle:-)

Combine the tart flavor of the tomatillo to roasted onions, tomatoes, and garlic for a mouth full of more, please.

Absolutely simple to make with tons of fresh flavor