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Pickled jalapeno salsa

Veg

Ingredients

  • 400g/14¼oz canned chopped plum tomatoes

  • 4 tbsp sliced jalapeno peppers in vinegar, drained and coarsely chopped

  • 2 tbsp jalapeno vinegar, from the jar

  • 1 small onion, finely chopped

  • handful of coriander, chopped

  • sea salt

Preparation method

  1. Drain the tomatoes through a sieve, shaking to remove excess liquid, then discard the juice.

  2. Transfer the tomatoes to a bowl, add the remaining ingredients and stir to mix.

  3. Set aside for 30 minutes for the flavours to develop, then serve.

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