Spicy Tomato Salad

Name: Spicy Tomato Salad
Yield: 6 servings
Ingredients: 4 large ripe tomatoes; 6 Sichuan peppercorns; 1/2 tsp. freshly ground black pepper; 1 TB. chopped fresh hot chili pepper (such as a jalapeño); 3 TB. olive oil; 11/2 TB. red wine vinegar; 1 TB. minced parsley; 1/2 tsp. fresh thyme leaves, or 1/4 tsp. dried; 1/4 tsp. salt, or salt to taste

From: The Complete Idiot's Guide to Cooking Basics

Servings: 6 servings

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Ronnie's Notes

This salad is especially terrific in the summer when you can get fabulous summer tomatoes.

Tips: Second Thoughts For a tangier-tasting salad, add 2–3 tsp. of chopped fresh coriander. For a less hot version, substitute 2 TB. canned green chili peppers for the fresh hot chili pepper. Kitchen Clue You can buy Sichuan peppercorns in stores that carry Asian food products and in some supermarkets.

Difficulty: Intermediate

Ingredients

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4 large ripe tomatoes
6 Sichuan peppercorns
1/2 tsp. freshly ground black pepper
1 TB. chopped fresh hot chili pepper (such as a jalapeño)
3 TB. olive oil
11/2 TB. red wine vinegar
1 TB. minced parsley
1/2 tsp. fresh thyme leaves, or 1/4 tsp. dried
1/4 tsp. salt, or salt to taste

Instructions

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Chop the tomatoes into bite-size pieces and place them in a bowl.

Crush the Sichuan peppercorns (put them in a plastic bag and bang them with a pan or roll them with a rolling pan) and add them to the tomatoes with the black pepper, chili pepper, olive oil, vinegar, parsley, thyme, and salt.

Toss ingredients and let them stand at least before serving.

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