 |
Saltrasch
(Sawl-trawsh)
by
Hans Kopp, 27 Nov 2012
Comment: Many of you
will
remember this great dish. |
-
1 or 2 onions
-
2-3 cloves of garlic
-
4-5 large vine-ripened
tomatoes
-
4-5 peppers (if small, more)
-
Piece of pork, beef or
bratwurst
-
Chives, cilantro, or parsley
-
Basil
-
1 or 2 potatoes
Sauté the onions; cut up the
garlic, tomatoes, peppers and
potatoes.
Place all the ingredients in a
medium-sized pot and add salt, a
bit of oil and a good dash or
two of wine. Stir well. Cook
over high heat until the mixture
starts boiling. Reduce the heat
to low and allow the mixture to
simmer for one or two hours
depending on how thick you wish
the mixture. Stir
occasionally.
Stir in a lot of sweet paprika
to taste. This will thicken the
Saltrasch as well as flavor it.
Note: If you like spicier food,
you can use the hot paprika. If
you prefer your tomatoes without
peels, you can skin them easily
by dipping them in hot water
before adding to the mixture.
[Edited by Rose Mary Keller Hughes. Published by Jody McKim Pharr,
27 Nov 2012] |
