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Dice the onions; chop the peppers; slice the tomatoes.
Heat the lard in a thick pan. Put in the onions and when pale golden add the peppers and continue frying a little longer. Add the tomatoes, salt and sherry.
Cover pan closely so that no steam escapes and simmer gently for 45 minutes.
4 large onions
2 green peppers
2oz lard 50g
1 wineglass of sherry