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FIRE AND ICE TOMATOES
"The unique method of adding hot sauce to the vegetables is the clue to the good satisfying flavor."
6 large ripe tomatoes 1 large green bell pepper 1 large red onion 3/4 cup vinegar 1 1/2 teaspoons celery salt 4 1/2 teaspoons sugar 1/8 teaspoon mustard seed 1/2 teaspoon salt 1/8 teaspoon cayenne 1/8 teaspoon black pepper 1/4 cup cold water 1 large cucumber (for serving)
Skin tomatoes; Cut in quarters. Halve peppers; seed; slice into strips; slice onion into thin rings. Arrange vegetables, each separate from the others, in neat sections in a large baking dish (not metal) or serving platter.
Combine vinegar, celery salt, sugar, mustard seed, salt, cayenne, pepper and water in a small saucepan. Bring to boiling; boil furiously 1 minute. Pour over vegetables. Cool slightly. Refrigerate vegetables with sauce until quite cold.
Just before serving, pare and slice cucumber; arrange with other vegetables.
Makes 6 servings From: Recipelink.com Source: Magazine recipe clipping, Mrs. Dean Gigstad. Fabulous Foods, Oklahoma City, OK.
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