1TBSPvery finely chopped pickled or fresh jalepenooptional
2TBSPfinely chopped Mama Lils pickled peppers*
1TSPcrushed red pepper
*Mama Lils is a great Seattle-based company that makes amazing pickled peppers. If you can't find themany good pickled peppers or pepperoncini will work.
Instructions
Combine celery, red onion, pickles and salt in a fine mesh strainer and let sit for 30 minutes to drain excess liquid. (This step can be omitted if you are in a hurry, but removing the excess liquid will create a less watery salad, especially if you are planning to make this ahead and store in the fridge.)
Combine celery mixture with remaining ingredients and stir to combine.
Notes
My husband Sean loves the spicy version of this salad. It's great as a lunch by itself, in a pita or atop a bed of salad greens.