The star of this recipe is the PICKLED TOMATO SALSA. It’s so good, I could literally drink it. Like everything else I make, it’s simple to prepare. I brought white vinegar, brown sugar and salt to a boil in a small sauce pan. In a separate pan with hot oil, I put mustard seeds, cracked black peppercorns, as well as cumin, turmeric, cayenne and fresh ginger. I cooked them just until their aromas were released. The spices are then mixed with the vinegar and the chopped tomatoes, chili and scallions.
In the meantime, I grilled the steak that marinaded in lime juice, cumin and cilantro. Once the meat was cooked to my liking, I put the salsa on top. In this post I put the salsa on flank steak, but it works just as well on chicken. I love to serve it along with basmati rice. I make sure there is plenty of basmati so it can soak up all the delicious salsa. Honestly, just give me the salsa and rice and I’ll be a happy camper.
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