Nechama’s Hot Pepper Salad
| September 30, 2020Nechama’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)
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