Recipe by Rivki Rabinowitz

Hot Pepper Salad

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Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

A fresh and spicy salad that is sure to become a staple on your table!

 


It’s the craziest thing: I would never eat raw onions, I dislike spicy foods, and I don’t enjoy tomatoes. Yet this salad, simple in its execution, at this point is heritage status in my family. My sister created this years ago on a whim, and it has graced our tables eat least weekly since. If you’ve had this at any of our homes ever, you know!


This baby always gets a second date: callbacks for the recipe are an unexpected result of simple flavours – the perfect bomb for basic proteins.

Ingredients

Salad

  • 4 hard Roma tomatoes (I used Roma and green heirlooms)

  • 4–6 jalapenos

  • 1/4 – 1/2 Vidalia onion

Dressing

  • 5 teaspoons oil

  • 3–4 tablespoons vinegar

  • generous dash of salt (the jalapeños soak up salt)

Directions

Prepare the Salad

1.

Dice vegetables in uniform sizes, about one inch.

2.

Dress fresh before serving.

Tips:

Can be cut up to two days in advance but layered separately. Then, mix only when dressing, before serving.
Hot Pepper Salad

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