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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 that tomatoes aren’t in season and are therefore lacking in flavour.  I love tomatoes I’m sure you’ve noticed but in case I haven’t stressed it enough: tomatoes keep you young looking!

Makes about 2 cups

1 tbsp extra virgin olive oil

1 Medium onion, chopped

1 Fresh jalapeno pepper, diced

1 Medium tomato, chopped

1 398 ml can diced tomatoes

2 tbsp white vinegar

2 Cloves garlic, crushed



–  In a large frying pan, heat the oil.

–  When the oil is hot (it will ripple) add the onion, jalapeno pepper, both tomatoes, the vinegar and season liberally with salt and pepper (about ½ tsp salt and ¼ tsp 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 set aside to let it cool.

–  Transfer the salsa to a container or bowl and refrigerate until cool; ideally for 24 hours to let the flavours meld together.

–  Taste and adjust seasoning before serving.


  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 (hot!!!).
  2. If you’re substituting pickled jalapenos for fresh then cut the white vinegar to 1 tbsp of white vinegar instead of 2.