ethiopian queen of sheba salad
(1 RATING)
My friend Jean serves this salad when she prepares an Ethiopian dinner, as she 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.
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prep time
cook time
method
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yield
6-8 serving(s)
Ingredients
- 1 1/2 pounds firm tomatoes, cut into tiny wedges with seeds removed
- 1/2 cup vidalia onions, finely chopped
- 1 - hot chili pepper, finely chopped
- 1 clove garlic, minced
- SHEBA SAUCE
- 1 cup ketchp
- 1/4 cup apple cider vinegar
- 1/2 cup sweet wine, muscatel or maderia
- 1 teaspoon worcestershire sauce
- - kosher salt and freshly ground black pepper to taste
- few dash tobasco sauce
How To Make ethiopian queen of sheba salad
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Step 1In a 1-quart bowl: Combine tomatoes, cut in tiny wedges with seeds removed, onions, finely chopped clove garlic, finely chopped chili pepper, finely chopped.
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Step 2SHEBA SAUCE: Combine sauce ingredients in a small bowl, mixing well.
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Step 3Pour sauce over vegetables and marinate. Serve in sauce dishes without lettuce.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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