Tomato Sambal

The "Queen" cookery books. No. 8. Bre... · S. Beaty-Pownall · 1902

Source: The "Queen" cookery books. No. 8. Breakfast and Lunch Dishes
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (8)

three ripe tomatoes ↝ Tomatoes, raw [Tomatoes]
a teaspoonful of minced chives or shallot for every three dessertspoonfuls of minced tomato ↝ Chives, raw [Vegetables and Vegetable Products]
a dust of salt ↝ Salt, table, iodized [Spices and Herbs]
sugar ↝ Sugar, NFS [Sugars and honey]
the same of freshly ground black pepper ↝ Spices, pepper, black [Spices and Herbs]
cayenne (or use three or four chillies cut into shreds after removing the seeds) ↝ Peppers, raw, NFS [Other vegetables and combinations]
three or four chillies cut into shreds after removing the seeds
a little finely minced celery ↝ Celery, raw [Vegetables and Vegetable Products]

Instructions (6)

Dip three ripe tomatoes for a minute into boiling water, then peel them, removing their seeds and watery part, mince them coarsely
add a teaspoonful of minced chives or shallot for every three dessertspoonfuls of minced tomato
add a dust of salt and sugar
add the same of freshly ground black pepper and cayenne (or use three or four chillies cut into shreds after removing the seeds)
if liked, add a little finely minced celery
moisten

Original Text · last edited 4 days ago

Tomato Sambal.
Dip three ripe tomatoes for a
minute into boiling water, then peel them, removing
their seeds and watery part, mince them coarsely,
with a teaspoonful of minced chives or shallot for
every three dessertspoonfuls of minced tomato, a
dust of salt and sugar, the same of freshly ground
black pepper and cayenne (or use three or four
chillies cut into shreds after removing the seeds),
and, if liked, a little finely minced celery; moisten

Notes

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