1 sm Onion, diced
1 tb Peanut oil
1 md Tomato, sliced thin
2    Jalapeno peppers, roasted,
-- seeded & minced
2 tb Peanut butter
1 c  Boiling water
2 ts Arrowroot
1/4 ts Black pepper

In a skillet, fry onion in peanut oil. Add tomato &
jalapeno & cook 10 minutes, till soft. In a bowl,
stir peanut butter, water & arrowroot into a smooth
paste. Add peanut paste to skillet. Sprinkle with
pepper. Makes 1 cup. Serve drizzled over teff cakes.
Will keep in fridge for 1 week.