INGREDIENTS

• 2 pounds ripe tomatoes, stems removed and diced
• 2 lemons, peeled
• 4 ribs of celery
• ½ large jalapeño, seeded
• 2-3 tablespoons balsamic vinegar
• ¼ teaspoon sea salt

GARNISH

• Freshly grated horseradish
• Celery rib

DIRECTIONS

• Wash all produce well.⁣
• Juice the tomatoes, lemons, celery, and jalapeño.⁣
• Combine with a tablespoon of the balsamic vinegar and a pinch of sea salt. Stir and taste, adding up to 2 more tablespoons of balsamic vinegar and more salt if desired.⁣
• Serve over ice with a rib of celery or a fresh grating of horseradish on top.⁣

• Rim half of each glass with some black lava salt or sea salt.