Description
A quick side dish for the whole family! Sharpness can vary due to the amount of chili peppers.
Ingredients
-
Buckwheat
2 pack
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Tomatoes in own juice
500 g
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Onion
1 piece
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Garlic
3 tooth
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Chili
1 piece
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Coriander
1 tsp
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Cilantro
1 coup
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Salt
-
Black pepper
-
Vegetable oil
Cooking
Buckwheat in bags of TM "Mistral" cook in boiling salted water according to the instructions on the package.
Onions finely chop, crush the garlic. Fry in vegetable oil until transparent.
Blend the tomatoes, chili cut into rings, add to the onions, simmer over low heat for 5 minutes.
Coriander grind together with coriander, salt and pepper add to the sauce, simmer for another 3-4 minutes.
Sauce to mix with buckwheat, heat well.
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