Tomato and hot pepper salad

Categories: Independence day recipes, Salads, Vegan recipes, Vegetarian recipes, Warm salads

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Tomato and hot pepper salad

We have this salad every Friday night with supper. I love it so much that I also make it mid week. It’s easy to make and a perfect accompaniment to a fresh loaf of bread. Sometimes I have tomatoes that look past their prime. I check to see whether I have a hot green pepper and this salad is on the stove in no time. Trust me, make a lot, it’ll get eaten straight out of the pot and you still want some to be left for later


2 onions
2 peppers
3 tomatoes
4 cloves of garlic
1 large hot green pepper
1 tsp sugar
1 Tbsp chicken bouillon
Ground black pepper


1. Bring a pot of water to the boil. Score the tops of the tomatoes and drop them in the boiling water. Cook for 2-3 minutes, drain, and cool.

2. Heat a pan with 3 Tbsp of oil, chop the onion and sauté until it starts to go golden. Slice the garlic and add to onion. Sauté for a few more minutes while stirring until golden (what an aroma).

3. Dice the peppers, including the hot pepper, and add to the onion. Sauté for around a minute, then dice the tomatoes and add to the peppers. Add 3/4 cup of water, sugar, and seasoning, and cook for around half an hour, stirring occasionally. Add water if necessary.

Good to know…
You can make this salad two to three days in advance. If you don’t like spicy food, leave the hot pepper out. Pairs really well with fresh bread. The sugar doesn’t make the salad sweet. You can skip step 1.

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