Sauce Verde RecipeOrigin: West Africa Period: Traditional |
Ingredients:
6 green tomatoes, diced 
Sauce Verde Preparation:Method:Fry the tomatoes, onion, chillies and bell pepper in 4 tbsp oil until the onions begin to soften then add the water and cook until all the water has evaporated and the tomatoes and bell pepper has softened. Once the mix is almost dry add the oil and mix in. Cook on high heat until almost all the water left in the vegetables has gone. Allow to cool and stir-in the chopped coriander. Serve as a dip or as an accompaniment to fish (this also makes and excellent fish rub). If stored in a jar it will keep in the fridge for several weeks. |
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Other recipes with chillies and tomatoes as primary ingredients: Swahili Roast Beef Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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