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