ethiopian queen of sheba salad

★★★★★ 1 Review
mrdick1950 avatar
By Marsha Gardner
from Florala, AL

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.

★★★★★ 1 Review
serves 6-8

Ingredients For ethiopian queen of sheba salad

  • 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
    tobasco sauce
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How To Make ethiopian queen of sheba salad

  • 1
    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.
  • 2
    SHEBA SAUCE: Combine sauce ingredients in a small bowl, mixing well.
  • 3
    Pour sauce over vegetables and marinate. Serve in sauce dishes without lettuce.

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