The basis for this recipe started with some Pico de Gallo recipes, but we morphed it into a different animal all together. We removed the cumin, but left the heat and piquant tones center stage. This is not to say we have abandoned Pico de Gallo altogether–far from it. This is the perfect summer dish, but if the tomatoes look good at your local grocer (or from your garden, of course), then dive right in any time of the year.
Spicy tomato and green pepper salad
The kick of the long hot green peppers and variation of the raw Italian fying pepper bring a unique flavor to this refreshing dish. As a warning–this dish is SPICY. If you are not a fan of spicy dishes, I recommend you leave out the crushed red pepper, long green pepper, and cayenne pepper, and substitute another Italian frying pepper in its stead. You can refrigerate this dish ahead of time for several hours to bring more punch to the flavors.
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Servings: 4
Equipment
- sharp and sturdy knife
- cutting board
Ingredients
- 2 tomatoes
- 1 long green pepper
- 1 Italian frying pepper
- 2-3 scallions (green onions)
- 2 tbsp red wine vinegar
- 2 tbsp organic cider vinegar (organic has a nice earthy taste that complements this dish)
- 1 tbsp kosher salt
- 1 tsp course black pepper
- 1/2 tbsp crushed red pepper
- 1 tsp cayenne pepper
- 1 jalapeno pepper (OPTIONAL! Only for those who love a numb mouth)
Instructions
- Rinse the tomato under cold water. Remove the stem from the first tomato with the knife. Slice in half.
- Next, slice each half into parallel slices along the center of the tomato, about 1/4 inch thick
- Divide the slices in half and lay on their sides. Continue slicing lengthwise once more.
- Repeat for the other half stack of slices and slice crosswise, creating little diced cubes. Repeat for the other remaining slices and then repeat on the other tomato. Just keep chopping–like its cousin, 'Pico de Gallo', meaning 'Rooster's Beak', dice any larger bits you come across. It does not need to be perfect. Transfer into a serving bowl.
- Next, slice the rinsed long hot green pepper. I used only half a pepper this time around as they can often be very spicy. I usually start by slicing lengthwise and cutting out the ribs, and then slicing crosswise.
- Like the tomato, just keep slicing and chopping–the reward is well worth it
- Next, let's toss in some rinsed green onion. Cut the roots off the white bottoms. Start slicing crosswise until you get into where the onion is solid green, discarding the ends. I usually go greener than most people, although many claim these parts are quite bitter. Trial and error, and you'll get a feel after a few times of chopping. Transfer into bowl with tomatoes.
- Finally, let's toss in some of that delicious Italian frying pepper. Rinse the pepper. Cut off the end by the stem and scoop out the seeds. Next, slice in half lengthwise. Cut out the ribs by slicing lengthwise on either side of the larger ones, and then flip on each side and slice lengthwise again to remove the white rib. You can also slice around the stem to get some of the green end bits. Transfer into bowl with other ingredients. If you want some extra numbness to your taste buds, slice up a fresh jalapeno pepper in the same way.
- By now you will have a beautiful heap of vegetables ready for dressing. Pour in the 2 tbsp of red wine vinegar and 2 tbso of cider vinegar. Add the crushed red pepper and cayenne pepper. Be careful if you have not used cayenne pepper before as it is very spicy. Finish off with the coursely ground black pepper, and stir thoroughly.
