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
- Mix together tomatoes and green chilies or jalapeños.
- 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.
- 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.
- Pour this liquid over the tomatoes mixture and grind the salsa coarsely in a mixer grinder.
- Now add spring onion and mix.
- 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.
- Serve cold with a garnish of fresh parsley.