Pickled Tomato Salsa Recipe
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!*Makes about 4 cups / about 12 servings, depending on how it's used
Servings: 12
Calories: 65kcal
Equipment
Ingredients
- 1 cup white vinegar
- 1 to 2 tablespoons brown sugar*
- 1 teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon crushed red pepper
- 2 pounds tomatoes, washed, dried, seeded, diced (approx. 3½ cups once cut)
- 3 tablespoons finely chopped jalapeños (about 1 large pepper), washed, dried, seeded
- ¼ cup finely chopped green onions, white and green portions (about 3 onions)
- 1½ tablespoons minced garlic
- ¼ cup extra virgin olive oil
Instructions
- Make pickling juice/marinade. 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.
- Prep tomato mixture. In a large mixing bowl, gently combine the tomatoes with the jalapeños, green onions, and garlic.
- Combine. Once the vinegar mixture is no longer hot, pour it over the tomato mixture in the bowl. Add the oil and stir to combine.
- Marinate. Refrigerate in an airtight container for at least 2 hours and up to several days.
Notes
* If the tomatoes you're using are particularly sweet, only us 1 tablespoon. If they're not very sweet, use both.
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 65kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 145mg | Potassium: 200mg | Fiber: 1g | Sugar: 3g | Vitamin A: 707IU | Vitamin C: 11mg | Calcium: 15mg | Iron: 0.4mg