Lounge Pupu
Irene Emoto, Kekaha Sugar Co., Ltd.
3 pkg. dried codfish (chunk type preferable. Boil three times and throw water away, bone and shred)
5 to 8 large tomatoes (wedge or slice)
3 large onions (sliced)
2 cans pitted black olives
1-¼ c. cider vinegar
1 c. shoyu
3/4 c. cooking oil
2 dashes Ajinomoto
4 dashes black pepper
1-½ t. salt
2 c. chili pepper water (boil about 20 red chili peppers with 4 c. water)
Cool chili pepper water - then pour over all ingredients. Store in jars.
