Spicy Tomato And Cherry Pepper Salad
Published September 6, 1983
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
2 large, red ripe tomatoes, about 1 pound
1 cup finely diced celery
½ cup finely chopped parsley
3 tablespoons finely chopped hot cherry peppers, bottled without salt
2 tablespoons finely chopped jalapeno or serrano chilies
1 tablespoon drained capers, optional (see note)
¼ teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons lime juice
¼ cup olive oil
Nutritional analysis per serving (6 servings)
3 grams carbs; 95 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 1 gram fiber; 188 milligrams sodium; 1 gram protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut away and discard tomato cores. Cut tomatoes into 1-inch cubes. There should be about 2 ½ cups.
- Step 2
Put tomatoes in bowl and add remaining ingredients. Stir to blend and serve.
I have been unable to locate unsalted capers. One tablespoon is a relatively modest amount in a dish that has six or more servings, but those on a strictly salt-free diet may wish to omit this ingredient.
Private Notes