1 large Ampalaya
3-4 pcs Red Tomatoes, sliced diagonally
1 whole Onion,sliced diagonally
½ cup White Vinegar or any type of vinegar you prefer
2 tbsps Salt
Slice ampalaya in half lengthwise, with a teaspoon scrape-off all the white membrane in the middle. Wash and pat dry the ampalaya, then cut in into thin slices. Put the sliced Ampalaya in a bowl, sprinkle with about 2 tbsps salt, stir very well and set aside for awhile. After 15 minutes wash the ampalaya with ¼ cup vinegar, stirring gently, then pour out the vinegar. When drained, add the tomatoes, onion and remaining ¼ cup vinegar (a little bit at a time), add salt if needed. Refrigerate for a while and serve.
Delicious paired with fried chicken adobo!