Pickled Pepper Salsa

The twist on this salsa is using pickled jalapenos instead of fresh ones. That swap changes the whole character. Pickled peppers bring a vinegary tang along with their heat, and a splash of the pickling brine stirred into the mix gives the salsa an acidic backbone that fresh jalapenos can’t match.

Five cups of fresh tomatoes, peeled and seeded, form the base. Chopped onion and scallion add two layers of allium flavor: the onion is sharp and pungent, the scallion milder and grassy. A little cilantro rounds it out.

Hand-chopping gives you a chunkier, more rustic salsa. The food processor works too, but pulse carefully or you’ll end up with tomato soup. Either way, let it sit for a full hour before serving. That resting time lets the pickling brine and onion juices work through every bite.

Kitchen Tips

• Seed the tomatoes before chopping. Extra liquid dilutes the salsa and makes it watery
• Include some of the pickling juice from the jalapeno jar. It’s free flavor and adds acidity without extra ingredients
• Start with less pickled jalapeno than you think you need. You can always add more, but you can’t take it back
• This salsa keeps well in the fridge for 3 to 4 days. The flavor actually improves overnight

Variations

• Smoky version: Use pickled chipotle peppers instead of jalapenos for a deep, smoky heat
• Fruit salsa: Add diced mango or pineapple for a sweet-heat combination that’s great with fish tacos
• Roasted tomato: Char the tomatoes under the broiler before chopping for a smokier base