Some times we don’t feel like having fried salami. So what do we do? We cook it in a yummy sauce and let them simmer to perfection. The salami I am referring to is “Dominican Salami”, often had with plantains (mashed-mangu or fried-tostones)
This time we have it with boiled yucca (cassava roots). It is delicious!
16oz Salami (Induveca or Higueral) in 1’ cubed)
1/2 green bell peppers, diced
1/2 diced 2 white onion
1 Tbs of olive oil
1/2 cup of water
2 Tbs of tomato paste
In a non stick skillet over medium high heat add the olive oil, peppers, and onions. Sauté them for about 3 minutes.
Dissolve the tomato paste in the 1 cup of water and mix it in with the peppers and onions. Once it starts simmering add the salami. Cover it and allow it to simmer for 5-7 minutes