Yield: 8 Small sala
|1½||Ibs FIRM TOMATOES; cut in tiny wedges with seeds removed|
|½ cup||SWEET ONIONS; finely chopped|
|1||Clove GARLIC; finely chopped|
|1||HOT CHILI PEPPER; finely chopped|
|½ cup||PEPPERONI; thinly sliced (optional).|
|½ cup||SWEET WHITE WINE (Muscatel or Madeira)|
|1 teaspoon||WORCESTERSHIRE SAUCE|
|¼ teaspoon||BLACK PEPPER|
|Few drops TABASCO 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