1 onion (diced or sliced)
1 1/2 tablespoon olive oil
1 tomato (diced)
1/2 teaspoon black pepper
1 tablespoon tomato ketchup
1 tablespoon parsley (chopped fine)
Optional – Scotch bonnet pepper
Prepare the onion, tomato and Scotch Bonnet pepper (if using). Wash, peel, dice etc. For the Scotch bonnet peppers, slice thin and remember to wash your hands with soap and water immediately after handling them. Add the oil to wide sauce pan on a medium/low heat, then add the onion and tomato and cook for 2-3 minutes. Then drain, rinse and cut the Vienna Sausages into 1/2 inch pieces. Add them to pan, followed by the ketchup, black pepper and Scotch Bonnet pepper slices. (with hot peppers, note that the raw heat will be close to and including the seeds). Turn the heat down to low and place a lid over the pan to create a little steam. Cook for about 5 minutes. They (my girls) like it when I’d put 1/4 cup of water and an extra tablespoon of ketchup to form a sauce. The sort of NEW step is to top with the chopped parsley and in some cases I add a tablespoon of butter. Something we never did as kids growing up. Yea, no salt.. but you can add after you hit it a taste.