This tangy topping is a perfect accompaniment for Curried Red Lentil and Swiss Chard Soup
Servings: Makes 3 cups
Ingredients 1/3 cup red wine or cider vinegar2 tablespoons olive oil2 tablespoons water1 tablespoon sugar1/2 teaspoon salt1/4 teaspoon freshly ground black pepper3 large ripe tomatoes (about 2 pounds), stemmed, seeded, and diced1/2 medium white onion , finely chopped2 tablespoons chopped fresh cilantro1 small jalapeño chili , stemmed, seeded, and chopped
In a medium bowl, whisk vinegar, oil, water, sugar, salt, and pepper until blended. Add remaining ingredients and toss until well combined. Cover and refrigerate at least 2 hours, or up to 24 hours, before serving. Serve chilled.