When the Salsa Turns to Vinegar

We love to spice up our dishes, and do so quite often.  We use salsa a lot in our house to do just that.  Salsa gives food that extra little kick.  We love salsa with eggs too, which reminds me of something very funny my aunt from Australia said last time she was here.  My aunt is one of those older ladies that is very set in her ways, and does not like or accept change at all.  The last time she was over here Stateside, in her very -upscale, Australian way, she turned up her nose and said “who would ever put salsa on their eggs” just as Larry and I were adding salsa to our eggs.  We thought she was going to have a cow, but we thoroughly enjoyed our eggs.  So, needless to say, we go through a lot of salsa in our house.  But every now and then, the salsa just doesn’t get used up as fast as it should, and turns a little vinegary.  That vinegar taste is not good when eating salsa with chips or on its own, but that doesn’t mean it is time to throw it away either.  When the salsa turns to vinegar, it is perfect for using as a cooking sauce, since often we use tomatoes and vinegar as the main ingredients for a sauce anyway.   Such was the case for last night’s dinner.  I had just a little bit of vinegary salsa that I doctored up and made a delicious sauce for my pork chops.


Pork Chops Roasted with Spicy Tomato Salsa


1 cup salsa

1 TBSP garlic

1 tsp crushed Aleppo chilies

1 tsp oregano

1 tsp Sweet & Spicy Cocoa seasoning

1/4 cup cilantro, chopped fine, stems removed


Mix everything together well and use as a marinade for your meat.  I used it for pork, but it would also be good for chicken or beef as well.  This is a real simple, easy-peasy marinade when you are either in a hurry, or have some vinegary salsa that needs to be used up, or both.  You can doctor up your vinegary salsa however you like.  This is just one of countless ways to do so.


Place the meat in a baking dish sprayed with cooking spray and let the meat marinate for at least 30 minutes to an hour, if not more, before cooking.  This lets the flavors really soak in and also acts as a meat tenderizer.  Once the meat is ready to cook, preheat the oven to 375* F and roast for about 40-45 minutes, or until the meat is completely cooked and the juices come out clear.


Serve with your favorite side dishes, and dinner is served.  I served mine with stuffing (yes, it was from a box this time.  I was pressed for time) and green beans with garlic, mushrooms and onions, topped with toasted pine nuts.  To finish the meal, I served it with a delicious red blend wine.  Quick, easy-peasy and delicious.  You can’t ask for much more.



Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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