Vegan Pickled Onion & Jalapeno Salsa Dip

1Prepare the quick pickled onions and jalapenos: In a small saucepan, combine white vinegar (½ cup), water (½ cup), sugar, and salt (1 teaspoon). Bring to a gentle simmer over medium heat, stirring until sugar and salt (1 teaspoon) dissolve.

2Place 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.

3In a mixing bowl, combine the diced tomatoes, chopped cilantro, minced garlic, lime juice, and ground cumin (¼ teaspoon). Stir well to blend the flavors.

4Drain the pickled onions and jalapenos from the brine and add them to the tomato mixture. Toss gently to combine all ingredients evenly.

5Season the salsa dip with freshly ground black pepper to taste. Adjust lime juice or salt (1 teaspoon) if needed for balance.

6Serve chilled or at room temperature with tortilla chips, or use as a vibrant topping for salads, grain bowls, or tacos.