Tangy Pickled Onion & Jalapeno Salsa Dip Recipe
You’ve got to try this pickled onion & jalapeno salsa dip. It’s a vibrant and fresh dip that combines the tangy crunch of pickled onions with the spicy kick of jalapenos.
Perfect as a dip for chips or a zesty topping for salads, grain bowls, and tacos. This easy-to-make salsa balances acidity, heat, and sweetness for a lively flavor profile.
Ingredients List
This recipe balances heat, tang, and sweetness. Here’s what you’ll need:
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½ cup white vinegar
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½ cup water
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2 tablespoons granulated sugar
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1 teaspoon salt
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2 medium ripe tomatoes, finely diced
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¼ cup fresh cilantro, chopped
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1 small garlic clove, minced
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1 tablespoon fresh lime juice
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¼ teaspoon ground cumin
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Freshly ground black pepper, to taste
Substitutions: Use white vinegar for a sharper taste or swap sugar with maple syrup for a richer sweetness.
Timing
This recipe takes just 10 minutes to prep and 90 minutes to pickle—total time is 1 hour 10 minutes. That’s 30% faster than traditional fermentation methods.
Compliment this recipe with our: 3 ingredient avocado bread
Step-by-Step Instructions
Step 1
Prepare the quick pickled onions and jalapenos: In a small saucepan, combine white vinegar, water, sugar, and salt. Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve.
Step 2
Place the sliced red onions and jalapenos in a heatproof bowl or jar. Pour the hot pickling liquid over them, ensuring they are fully submerged. Let cool to room temperature, then refrigerate for at least 15 minutes to develop flavor.
Step 3
In a mixing bowl, combine the diced tomatoes, chopped cilantro, minced garlic, lime juice, and ground cumin. Stir well to blend the flavors.
Step 4
Drain the pickled onions and jalapenos from the brine and add them to the tomato mixture. Toss gently to combine all ingredients evenly.
Step 5
Season the salsa dip with freshly ground black pepper to taste. Adjust lime juice or salt if needed for balance.
Step 6
Serve chilled or at room temperature with tortilla chips, or use as a vibrant topping for salads, grain bowls, or tacos.
Nutritional Information
Per ¼ cup serving (makes ~4 servings):
- Calories: 35
- Carbs: 8g (3g sugar)
- Fiber: 1g
- Protein: 0g
- Fat: 0g
- Sodium: 480mg
Pro tip: The capsaicin in jalapenos may boost metabolism, making this dip a guilt-free indulgence!
Healthier Alternatives for the Recipe
For a lower-sodium version, reduce salt to ½ tbsp and add 1 tsp lemon zest for brightness. Use coconut sugar for a lower glycemic index.
Serving Suggestions
Pair this dip with:
- Crunchy tortilla chips for a classic snack
- Vegan quesadillas for a hearty meal
- Grilled tofu or tempeh for a protein boost
- Roasted sweet potatoes for a savory-sweet combo
Pro tip: Garnish with fresh cilantro and lime wedges for extra zing!
Storing Tips for the Recipe
Store in an airtight jar in the fridge for up to 2 weeks. For longer shelf life, freeze the pickling liquid separately and combine when ready to use.
Conclusion
This Pickled Onion & Jalapeno salsa recipe is a flavor explosion that’s quick, vegan-friendly, and endlessly versatile. Whether you’re hosting or snacking solo, it’s sure to impress. Ready to try it? Save this recipe or share your creations.
