Pickled Jalapeño Salsa

makes about 2 cups


1 (15-ounce) can crushed tomatoes

2 green onions, roots trimmed, halved lengthwise and roughly chopped

2 Tablespoons chopped fresh cilantro

1/4 cup chopped hot or mild pickled jalapeños

3 to 4 Tablespoons hot or mild pickled jalapeño juice from the jar

Kosher salt to taste


In a medium bowl, combine all of the ingredients.  Allow to set out at room temperature for half an hour for the flavors to blend.  Season to taste with kosher salt.  Salsa can be made up to one week in advance, covered and stored in the refrigerator.  Bring to room temperature before serving.  Enjoy!


Printed from thegalleygourmet.net