Pickled Jalapeño Salsa
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