Nechama’s Hot Pepper Salad

This salad has been a staple in our family for decades, and I share the recipe whenever I get a chance!

• 4 firm Roma tomatoes, diced
• 4–6 jalapeños, diced
• ¹⁄₂ Vidalia onion, diced
• 5 tsp oil
• 3–4 Tbsp white vinegar
• generous dash of salt

Combine tomatoes, jalapeños, and onion in a small container or bowl. Add dressing. Taste and adjust. This salad can handle salt and vinegar well, as the jalapeños soak up a lot of the flavor. Serve cold.

(Originally featured in Family Table, Issue 712)