Ethiopian QUEEN OF SHEBA SALAD

Name: Ethiopian QUEEN OF SHEBA SALAD
Yield: 6-8
Ingredients: 1 1/2 lb firm tomatoes, cut into tiny wedges with seeds removed; 1/2 c vidalia onions, finely chopped; 1 hot chili pepper, finely chopped; 1 clove garlic, minced; SHEBA SAUCE; 1 c ketchp; 1/4 c apple cider vinegar; 1/2 c sweet wine, muscatel or maderia; 1 tsp worcestershire sauce; kosher salt and freshly ground black pepper to taste; few dash(es) tobasco sauce

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By Marsha Gardner
@mrdick1950

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 lb

firm tomatoes, cut into tiny wedges with seeds removed
1/2 c

vidalia onions, finely chopped
1

hot chili pepper, finely chopped
1 clove

garlic, minced
SHEBA SAUCE
1 c

ketchp
1/4 c

apple cider vinegar
1/2 c

sweet wine, muscatel or maderia
1 tsp

worcestershire sauce
·

kosher salt and freshly ground black pepper to taste
few dash(es)

tobasco sauce
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How to Make Ethiopian QUEEN OF SHEBA SALAD

Step-by-Step

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.

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