Pickled Tomato Salsa

Pickled Tomato Salsa is everything you want in a condiment -- sweet, spicy, tangy, salty, and great with tons of things! Pickled tomatoes will enhance anything they're added to -- meat, chicken, fish, wraps, salads, sandwiches, tacos, burritos, chips and more!

Tangy tomato salsa meets a subtly sweet bruschetta. That's the best way to describe pickled tomato salsa. And fittingly, it's delicious with both tortilla chips and toasted bread.

There's pretty much no end to what these pickled tomatoes can enhance.

It's a pretty straightforward recipe, and it's delicious for days!

Ingredient Notes

• tomatoes - Use the most delicious tomatoes you can find. From a summer garden is ideal, but with the addition of the other ingredients, this recipe is delicious with most tomatoes. Ripe tomatoes should be slightly firm, but have a little give when gently squeezed, and they should have a deep red color, or whatever the color is intended to be. You can use yellow or orange, or a combination. And pickled green tomatoes are delicious also. If you use teardrop or cherry tomatoes, you only need to slice them in half.
• jalapeño peppers - I love the pop of green color and the little bit of heat from the jalapeño. Substitutions: Poblanos or hatch chiles (when in season), both work well. A good pepper should be firm, deeply colored and slightly shiny.
• green onion (scallions) - Be sure to use both the green and white portions of the onions. For added sweetness, use red onion instead.
• garlic - The pungent flavor of the raw garlic is balanced perfectly with the sweetness of the tomatoes. Raw garlic cloves should be firm without any dark spots.
• extra virgin olive oil - Use one you love!
• white vinegar - Not only does the vinegar add to the tangy flavor, it also acts as a preservative.
• brown sugar - The sugar helps bring out all of the flavors. The sweeter the tomatoes, the less you should use.
• Kosher salt - Use half of the amount if you're using table salt.
• black pepper - Freshly ground is best.
• ground cumin - The cumin adds a delicious earthy, warm flavor.
• crushed red pepper- We use just a little for the heat, and you can adjust it to your liking. Substitution: Cayenne pepper.

How to Make it

- Add the vinegar, sugar, salt, pepper, cumin and crushed red pepper to a small saucepan. Stir with a whisk, and heat only until the sugar and salt have dissolved, about 1 minute. Set aside to cool.

- In a large mixing bowl, gently combine the tomatoes with the jalapeños, scallions, and garlic.

- Once the vinegar mixture is no longer hot, pour it over the tomato mixture in the bowl. Add the oil and stir to combine.

Recipe Tip: Be sure the vinegar mixture has cooled completely before you pour it over the tomatoes -- if it's too warm or hot, it will soften them too much.

- Refrigerate in an airtight container for at least 2 hours and up to several days.

Variations

• Extra spicy version. Don't remove the jalapeño seeds and/or use a bit more of the crushed red chili.
• Mild version. Use a green bell pepper instead of the jalapeño and skip the crushed red pepper.

How to use Pickled Tomato Salsa

• Add it to tacos, burritos, tostadas, etc. They're amazing in Pulled Pork Tacos (pictured above).
• Drizzle it over roasted vegetables. I love it on Charred Broccoli.
• Mix it into pasta or rice.
• Add it to sandwiches, burgers or wraps.
• Use it as a chunky salad dressing. (I do this all the time and it's always a huge hit.)
• Serve it alongside or on top of grilled chicken, meat or fish.
• And as I mentioned above, since it's both salsa-like and bruschetta-like, it's fantastic with just chips or bread.

How long will it keep?

Pickled tomatoes should keep well in the refrigerator in a tightly sealed container for about 2 weeks.

More Must-Try Tomato Recipes

I hope you find this as delicious as my family and I do!

Save