Ethiopian QUEEN OF SHEBA SALAD
★★★★★ 1 vote5
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
1/4 capple cider vinegar
1/2 csweet wine, muscatel or maderia
1 tspworcestershire sauce
·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.