Pickled Tomato Salsa

Pickled Tomato Salsa

Spice-infused olive oil, jalapeño, garlic, and ginger are added to give this salsa a kick. This dish is great for combating summer fatigue.

Ingredients: 6-8 servings

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


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" (Recipe ID: 1866726). Transform ordinary sautéed chicken into a Mexican-style dish.
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" (Recipe ID: 1866716), it will be even more delicious.

Story Behind 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.