◎ Jalapeño (if you want it to be less spicy, take the seeds out)
Apple cider vinegar, white vinegar or rice vinegar
1 tablespoon + 1/4
1 scant teaspoon
★ Grated ginger
★ Finely chopped garlic
★ Mustard seeds (can be substituted with mustard or Japanese mustard)
★ Black pepper
★ Cumin powder
★ Cayenne pepper (omit if you want it to be less spicy)
★ Turmeric powder
Prepare the ★ spices.
Finely chop all the ◎ vegetables (dice the tomatoes into 1 cm cubes), and combine well in a bowl.
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.
In another saucepan, pour the olive oil, and heat over medium heat.
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.
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.
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.
Variation 1: "Sautéed Chicken Breast Mexican-style" (Recipe ID: 1866726). Transform ordinary sautéed chicken into a Mexican-style dish.
Variation 2: The salsa is used as a hot dog topping along with sautéed red bell peppers and onions.
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.
-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).