Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
2-3 pounds of tomatoes, cut into small wedges
1 onion, thinly sliced
1-2 cucumbers, peeled and sliced
1-2 jalapenos (if you don’t like spicy foods, feel free to remove the seeds or even leave them out. one jalapeno is usually my go-to. Two makes it really spicy!)
Extra virgin olive oil
Red wine vinegar
Combine the tomatoes, onions, cucumbers and jalapenos.
Season with salt and pepper to taste and dress lightly with oil and vinegar. Start really light with these as you can always add more later but in general, you want to put less oil and vinegar on the salad than when you normally dress any other salad (remember, the idea is for the juice to be the center of the dressing, not the vinegar!).
Allow it to sit in the refrigerator for at least an hour, periodically using a large spoon to lightly press down and squeeze more juice out. Enjoy it with plenty of crusty Italian bread to sop up the juice!