This recipe of my Mom’s can be as spicy (or not) as you choose. The better the tomatoes, fresh and full of flavor, the better the final results.
Fire and Ice Tomatoes
6 lg tomatoes, skin and cut into quarters (smaller if they are really big)
1 lg green peppers, sliced into strips
1 lg red onion, sliced into thin rings
3/4 C vinegar
1 1/2 tsp celery salt
4 1/2 tsp sugar
1/8 tsp mustard
1/2 tsp salt
1/8 tsp cayenne
1/8 tsp black pepper
1/4 C water
1 lg cucumber, partially peeled and sliced into coins
Arrange tomatoes, pepper and onion in non-metal baking dish or serving platter.
Combine vinegar, spices and water in sauce pan. Bring to furious boil for at least one minute. Pour over vegetables. Then refrigerate until very well chilled. Refrigerate cucumber slices separately.
Serve cold with cucumber slices over the top as garnish.
Options: My sons like this spicier, so think about adding a tsp of Tabasco if you want a little extra kick. My husband doesn’t like it too hot, so he has his served over a bed of lettuce or inside a burger.
