Description
This isn’t your traditional fresh tomato salsa. I like to cook mine and then chill it. I’m not sure where I came up with this but man it works! This recipe is great in the months when tomatoes aren’t in season and are therefore lacking in flavour. I love tomatoes. In case I haven’t stressed it enough: tomatoes keep you young-looking!
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- 1 whole Medium Onion, Chopped
- 1 whole Fresh Jalapeno Pepper (see Note), Diced
- 1 whole Medium Tomato, Chopped
- 1 can (398 Ml Can) Diced Tomatoes
- 2 Tablespoons White Vinegar
- ½ teaspoons Salt (or More To Taste)
- ¼ teaspoons Black Pepper, Or More To Taste
- 2 cloves Garlic, Crushed
Preparation
In a large frying pan over medium heat, heat the oil. When the oil is hot (it will ripple) add the onion, jalapeno pepper, the fresh and canned tomatoes and the vinegar and season liberally with salt and pepper. Mix well.
Let the mixture come to a boil and then drop the heat to medium low. Add the garlic and mix well. Let the salsa simmer for 20 minutes and then remove from heat and set aside to let it cool.
Transfer the salsa to a glass container or bowl and refrigerate until cool (ideally for 24 hours to let the flavours meld together).
Taste and adjust seasoning before serving.
Notes:
1. I can’t handle hot food so I removed the seeds and ribs from the jalapeno pepper. If you like heat then add some or all of the seeds and ribs (it will be hot).
2. If you’re substituting pickled jalapenos for fresh then half the amount of white vinegar.
