Fire n Ice Summer Salad
from the June/July 2017 issue of Eat Drink Mississippi
For the dressing:
1/4 cup apple cider vinegar
1/4 cup red wine vinegar
1/3 cup sugar
1 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1 teaspoon prepared horseradish
1 teaspoon celery seed
1 teaspoon mustard seed
For the salad:
1 medium green bell pepper, cut into thin strips
1 small red onion, cut in half and sliced thin
1 jalapeno, seeded and ribs removed, chopped fine
3 large tomatoes, cut into chunks
2 medium cucumbers, peeled or unpeeled, sliced thin
Combine both the vinegars with the sugar, salt, pepper, horseradish, and celery and mustard seeds in a small saucepan. Stir and bring to a boil, boiling for 1 minute. Set aside.
In a large bowl, combine bell pepper, red onion, jalapeno, and tomatoes. Pour the hot vinegar and sugar mixture over the vegetables, gently toss, and set aside to cool.
Add the cucumbers, stir, cover tightly with plastic wrap, and refrigerate for several hours, stirring occasionally. Taste and adjust seasonings before serving and use a slotted spoon to drain excess liquid.
Cook's notes: The combination of red wine and apple cider vinegars is what makes this salad, so I would encourage you to try it first before substituting other vinegars. I prefer using red onion for the extra zing and color, but sweet Vidalia will work just fine too, and since I always have pickled jalapeno in the fridge, I usually use that.