This truly is “restaurant-style” salsa, and it’s so simple you won’t believe it. Serve this easy salsa recipe with homemade corn chips: Just quarter corn tortillas and fry in peanut oil, then top with sea salt.
EASY SUMMER RECIPES:
Easy Summer Recipes for the Garden Harvest
Pickled Hot Pepper Salsa
1 1/2 cups chopped heirloom tomatoes
1/4 cup chopped hot peppers, such as jalapeños, with seeds
2 tablespoons white vinegar
1 small onion, minced
1/2 cup chopped fresh cilantro
Combine all ingredients and season with salt. Stir well. Let stand for 30 minutes at room temperature to allow flavors to meld before serving. Yields 4 servings.