Pickled Salsa

If I love Mexican cuisine then it is mostly because of my love for this tangy, earthy, spicy and refreshing dipping sauce called Salsa. I love Salsa and I can dip anything and  everything in it just to have a burst of flavors in my mouth.

In my quest to make the best Salsa which is almost similar to what is available in Mexican Restaurants, I must have made a lot of variations only to find that pickling tomatoes work the best.

If you have been dipping your nachos in the bottled salsa available in most supermarkets, then I urge you to stop and try this recipe just once. I promise you that this Salsa will win your hearts and you would want to make it again and again and again!

Here’s the pickled Salsa for you all.


  • Fresh tomatoes, chopped – 200 gms
  • Green chilies or jalapeños, finely chopped – 2 (or as per your taste)
  • Spring onion white and green, finely chopped – 1/4 cup
  • White vinegar – 1 tbs
  • Apple cider vinegar – 1 tbs
  • Brown sugar or white sugar – 1/2 tbs
  • Salt as per taste
  • Fresh garlic, finely chopped – 1/2 tbs
  • Red chili flakes – 1/2 tsp (optional)
  • Olive oil or vegetable oil – 2 tbs
  • Fresh Parsley for garnish


  1. Mix together tomatoes and green chilies or jalapeños.
  2. Pour vinegar in a pan and bring it to boil over high heat. Add brown sugar and salt and cook for about a minute or until sugar dissolves. Remove and keep aside.
  3. In another pan, heat olive oil, put garlic and red chili flakes (if using) and sauté for a few seconds. Now pour the vinegar mix and switch off the gas.
  4. Pour this liquid over the tomatoes mixture and grind the salsa coarsely in a mixer grinder.
  5. Now add spring onion and mix.
  6. Let the salsa cool for at least a couple of hours. You can make this salsa ahead of time also. It gets better with age.
  7. Serve cold with a garnish of fresh parsley.

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