Posted by Liya Ahmed on
Yield: 8 small salads
Chef Linsi serves this salad when he prepares an Ethiopian dinner, as he 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.
In a 1-quart bowl:
Combine: 1 1/2 Ibs. FIRM TOMATOES, cut in tiny wedges with seeds removed
1/2 cup SWEET ONIONS, finely chopped
1 clove GARLIC, finely chopped
1 HOT CHILI PEPPER, finely chopped
1/2 cup PEPPERONI, thinly sliced (optional).
Combine: 1 cup KETCHUP
1/4 cup VlNEGAR
1/2 cup OIL
1/2 cup SWEET WHITE WINE (Muscatel or Madeira)
1 tsp. WORCESTERSHIRE SAUCE
1 tsp. SALT
1/4 tsp. BLACK PEPPER
few drops TABASCO SAUCE.
Marinate the tomato mixture in the sauce. Serve in sauce dishes without lettuce or drain well and place in the center of the Injera.