Spicy Tomato And Cherry Pepper Salad

• 2 large, red ripe tomatoes, about 1 pound
• 1 cup finely diced celery
• 1/2 cup finely chopped parsley
• 3 tablespoons finely chopped hot cherry peppers, bottled without salt
• 2 tablespoons finely chopped jalapeno or serrano chilies
• 1 tablespoon drained capers, optional (see note)
• 1/4 teaspoon cayenne pepper
• 1 teaspoon paprika
• 2 tablespoons lime juice
• 1/4 cup olive oil

1. Cut away and discard tomato cores.
2. Cut tomatoes into 1-inch cubes.
3. There should be about 2 1/2 cups.
4. Put tomatoes in bowl and add remaining ingredients.
5. Stir to blend and serve.

tomatoes, celery, parsley, hot cherry peppers, serrano chilies, capers, cayenne pepper, paprika, lime juice, olive oil

Taken from cooking.nytimes.com/recipes/10153 (may not work)