chef kurt linsi's queen of sheba salad

Categories
None
Yield
8 Small sala
MeasureIngredient
1½  Ibs FIRM TOMATOES; cut in tiny wedges with seeds removed
½ cup SWEET ONIONS; finely chopped
Clove GARLIC; finely chopped
HOT CHILI PEPPER; finely chopped
½ cup PEPPERONI; thinly sliced (optional).
1 cup KETCHUP
¼ cup VlNEGAR
½ cup OIL
½ cup SWEET WHITE WINE (Muscatel or Madeira)
1 teaspoon WORCESTERSHIRE SAUCE
1 teaspoon SALT
¼ teaspoon BLACK PEPPER
  Few drops TABASCO SAUCE.

SALAD

SHEBA SAUCE

Ethiopia ( from Bea Sandler African Cookbook) Chef Linsi serves this salad when he prepares an Ethiopian dinner, as he feels that a salad is lacking in the Ethiopian presentation. It's pretty hot too, so be careful with the hot-pepper sauce and hot chilies.

In a 1-quart bowl Combine salad ingredients, Combine sauce ingredients.

Marinate the tomato mixture in the sauce. Serve in sauce dishes without lettuce or drain well and place in the center of the Injera.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Nov 07, 1997

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