by Kitchen Butterfly
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Kitchen Butterfly's Notes:
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1 tablespoon oil
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1 medium onion, sliced
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4 large fresh tomatoes, skinned and chopped
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1 large orange paprika, deseeded and chopped roughly
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1/2 red chile pepper, chopped (to taste)
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1/2 green chile pepper (to taste)
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150ml stock (chicken or vegetable)
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Pulp from 1 ripe mango or from a small tin (100g)
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1 teapoon mixed herbs
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1 Squeeze of lemon juice
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Fry the onions, tomatoes and chile peppers (to taste) in the oil on medium heat till soft (about 5 minutes)
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Ask the hotline about this step!Finish off by adding the mixed herbs and a squeeze of lemon juice. Let heat through. Serve with Jamaican rice n Peas
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Stephanie is the Head Recipe Tester of Food52.
