recipes prepared by the Happy Chief Cook
A salad is lacking in Ethiopia to a dinner.
That found the famous chef-cook Kurt Linsi pitty, so he created the following salad.
Beware: this is quite sharp, so be careful with the pepper and chillies!
In this dish I have the pepperoni replaced by chorizo, the salt by sea salt and the black pepper by 4-season pepper.
For the chilli pepper, I have used a red chilli pepper without seeds.
The court has a fresh something sweet taste and after a short time it becomes spicy.
This dish is perfect for the barbecue.
450 grams (6 small) tomatoes,
200 grams (1 large) flesh tomatoes,
1 small sweet white onion,
1 clove garlic,
1 red chilli pepper,
125 grams chorizo.
250 ml tomato ketchup,
60 ml vinegar,
125 ml sunflower oil,
125 ml sweet white wine,
1 teaspoon Worchester shire sauce,
1 teaspoon sea salt,
0.25 teaspoon 4-Season pepper,
few drops of Tabasco.
Wash tomatoes and cut the small tomatoes into quarters and get rid of the seeds.
Then cut again in half lengthwise and make small cubes.
Wash the flesh tomatoes and cut into eights and remove them from the seed.
Then cut the tomato in cubes.
Peel the sweet white onion and chop finely.
Chop the garlic finely.
Cut the red peppers in half lengthwise and remove the seeds.
Chop the red peppers finely.
Cut the chorizo into thin slices and then into small pieces.
Mix it in a large bowl.
Mix the tomato ketchup with vinegar, sunflower oil, sweet white wine, Worchester shire sauce, salt, 4-season pepper and the tabasco.
Marinate the tomato mixture in the sauce for some time (at least one quarter).
Serve the salad in small bowls, or let the salad drain well and put it in the middle of the Injera.
Prepared by the Happy Chief Cook, added January 15, 2010.