• 1 pint cherry tomatoes
  • 1 jalepeno chile
  • 1 clove garlic
  • 1 scallion
  • 1/4 cup vinegar (any kind)
  • Salad oil (your favorite)
  • Salt and pepper


Bring at least 1 quart water to a boil. Make a cross slit in the bottom of each tomato. Dump them all at once into the boiling water for 15 seconds, then immediately drain and dump them into a bowl of iced water and set aside. Remove the seeds and stem from the jalepeno and finely chop. Heat the vinegar to boiling and drop in the jalepeno. Set aside to cool. Chop scallion finely and place in a bowl big enough to hold the tomatoes. Peel garlic and mash with enough salt to make a paste, add to bowl and mix well with the scallions. Peels should fall off of tomatoes at this point. Remove peels and stems from tomatoes, add them to the bowl. Add jalepeno and enough of the vinegar to coat the tomatoes. Drizzle with oil, salt and pepper to taste, stir.

Either chill at least an hour, or serve at room temperature, stirring before serving. Use leftover vinegar on fish, spinach or in vinagrette.

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Submitted 6/13/05.
Submitted By: Rick
Tomato Jalapeno Salad