Sometimes recipes are created when I’m cleaning out the fridge ready for the following day’s shopping expedition. This one came about just that way. Red peppers, a jar of jalapeno peppers, tomatoes, cilantro, and in the pantry, half a box of elbow macaroni. Throw them all together, add some dressing, load the final result into some lettuce leaves or use a side salad and you have a cheap and easy summer lunch or supper.
4 cups cooked elbow macaroni (I use whole wheat because I think the flavor and texture is better)
¼ cup chopped fresh cilantro
2 medium sized tomatoes, cored and chopped
1 small red pepper, deseed and chopped
1 tablespoon of chopped jarred jalapeno peppers plus about a teaspoon of juice from the jar
Pinch of salt
¼ cup sour cream
¼ cup mayonnaise
In a large bowl add macaroni and then fold in the tomatoes, pepper, jalapeno pepper and juice, cilantro and salt. Mix well and then add the sour cream and mayonnaise and make sure everything is well coated. Test taste and add salt if necessary.
Chill for about 30 minutes before serving.