Ethiopian QUEEN OF SHEBA SALAD
By
Marsha Gardner
@mrdick1950
1
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.
Rating:
★★★★★ 1 vote5
Serves:
6-8
Ingredients
-
1 1/2 lbfirm tomatoes, cut into tiny wedges with seeds removed
-
1/2 cvidalia onions, finely chopped
-
1hot chili pepper, finely chopped
-
1 clovegarlic, minced
-
SHEBA SAUCE
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1 cketchp
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1/4 capple cider vinegar
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1/2 csweet wine, muscatel or maderia
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1 tspworcestershire sauce
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·kosher salt and freshly ground black pepper to taste
-
few dash(es)tobasco sauce
How to Make Ethiopian QUEEN OF SHEBA SALAD
- In a 1-quart bowl: Combine tomatoes, cut in tiny wedges with seeds removed, onions, finely chopped clove garlic, finely chopped chili pepper, finely chopped.
- SHEBA SAUCE:
Combine sauce ingredients in a small bowl, mixing well. - Pour sauce over vegetables and marinate. Serve in sauce dishes without lettuce.
