- Servings: 12
- Prep Time: 20 minutes
- Cook Time: N/A
- Total Time: 20 minutes plus 3 hours chill time
Ingredients:
| ¾ cup | Water |
| ½ cup | Canola Oil |
| ¾ cup | Sugar |
| ¾ cup | Apple Cider Vinegar |
| 1 tsp | Salt |
| 1 tsp | Celery Seed |
| 1 | Large Clove Garlic |
| ½ cup | Fresh or Pickled Jalapeno Peppers |
| 1 cup | Sweet White Onion, chopped |
| 1 | Green Pepper, chopped |
| 1 | Yellow Pepper, chopped |
| 1 | Orange Pepper, chopped |
| 6 | Roma Tomatoes, chopped |
| ½ cup | Fresh Cilantro, chopped |
Directions:
In a medium mixing bowl, mix the water, oil, vinegar, salt, sugar and celery seed.
Chop the onion and tomato in a rough chop and put in a large bowl. Chop the green, yellow and orange peppers and add to the tomatoes and onions. In a food processor, put the garlic and jalapeno and chop small. Add this to the other vegetables.
Pour the dressing over the vegetables and stir in the cilantro.
Refrigerate for at least three hours before serving to allow the flavors to marry.
It's nice for those that like it really hot to have some extra jalapeno's in a bowl.
I like to put out small bowls to keep people from double dipping.
Serve with assorted tortilla chips and watch it disappear.
Use some bright colored bowls if you have them, it makes the colors of the vegetables just pop.
