* Exported from MasterCook *
Moe's Egyptian Salsa - Shatta
Recipe By :Chef Moe, The Flaming Kabob in Southfield, MI
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)
Vegan
Amount Measure Ingredient -- Preparation Method
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1 tablespoon olive oil
4 cloves garlic -- minced
28 ounces crushed tomatoes -- 1 can
2 tablespoons tomato paste
3 habanero peppers -- cut in half, seeds removed, or more or less to taste)
juice of one lemon
salt -- to taste
Saute garlic in olive oil for approx one minute.
Add tomatoes, tomato paste, and peppers. Cover and simmer 15 minutes.
Add lemon juice and salt, and cook with lid off 2-3 minutes.
Serve over brown rice.
Makes around 2 1/2 cups (10 one-quarter cup servings)
AuthorNote: Spicy and delicious! My husband, Thomas, learned this recipe from Moe, the Egyptian owner of The Flaming Kabob in Southfield, MI. It was our favorite side dish at our favorite Middle Eastern restaurant in the Detroit area and brings back lots of good memories when we make it at home.
ChupaNote: for some green, add 1/4 cup minced parsley, cilantro, and/or mint.
Cuisine:
"Egyptian"
Source:
"Anne's Vegetarian Kitchen"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"2 1/2 cups"
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Per Serving (excluding unknown items): 43 Calories; 2g Fat (29.6% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 131mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 926578 797 0
