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
Sea salt
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.
