Pickled Tomato Salsa

• 3 Tomatoes (medium)
• 4 thin green onions Green onions (or scallions)
• 1/2 Jalapeno (if you want it to be less spicy, take the seeds out)
• 60 ml Apple cider vinegar, white vinegar or rice vinegar
• 1 tbsp + 1/4 Brown sugar
• 1 tsp Salt
• 2 tsp Grated ginger
• 1/2 tbsp Finely chopped garlic
• 1 tsp Mustard seeds (can be substituted with mustard or Japanese mustard)
• 1 tsp Black pepper
• 2/3 tsp Cumin powder
• 1/4 tsp Cayenne pepper (omit if you want it to be less spicy)
• 1/4 tsp Turmeric powder
• 60 ml Olive oil

1. Prepare the spices.
2. Finely chop all the vegetables (dice the tomatoes into 1 cm cubes), and combine well in a bowl.
3. Boil the vinegar in a small saucepan, sprinkle in the brown sugar and salt, stir for about a minute to dissolve, and turn off the heat.
4. In another saucepan, pour the olive oil, and heat over medium heat.
5. Add the spices from Step 1, reduce the heat to low, stir-fry for about 2 minutes, mixing with a wooden spatula until fragrant, and turn off the heat.
6. Add the mixture from Step 3 into the saucepan, and combine everything with a whisk.
7. While the sauce from Step 5 is still hot, pour it into the bowl of vegetables from Step 2, and combine thoroughly.
8. Once it has cooled, chill in the refrigerator for 3-4 hours before serving.
9. Preserving method: If the salsa is stored in a sterilized container with a tight fitting lid, it can be stored up to a month in the refrigerator.
10. Variation 1: "Sauteed Chicken Breast Mexican-style".
11. Transform ordinary sauteed chicken into a Mexican-style dish.
12. Variation 2: The salsa is used as a hot dog topping along with sauteed red bell peppers and onions.
13. If the salsa is combined with "Cream Sauce with Coriander", it will be even more delicious.

tomatoes, thin green onions, apple cider vinegar, salt, ginger, garlic, seeds, black pepper, cumin, cayenne pepper, turmeric, olive oil

Taken from cookpad.com/us/recipes/158550-pickled-tomato-salsa (may not work)