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Chakalaka
- 2 tablespoons olive oil
- 1 medium Spanish onion, diced large
- 4 large tomatoes, diced large
- 1 jalapeño chile, seeded and chopped fine
- 1/2 teaspoon sugar
- Coarse salt, to taste
- Freshly ground black pepper, to taste
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Directions: In a heavy-bottomed stainless steel pot, heat the olive oil. Add diced onions and sauté until opaque. Add diced tomatoes and chopped jalapeño; stew ingredients together for about two minutes. Add sugar, kosher salt, and freshly ground black pepper; mix well. Remove from heat, and adjust seasoning to taste. Keep warm until ready to serve.
Recipe By: Anette Grecchi Gray
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