8 medium tomatoes
water
1 medium cucumber, finely chopped
1 small onion, finely chopped
salt and pepper to taste
1/2 lot shallots, finely chopped
7 dried green chile peppers - peeled and seeded
4 or 5 tablespoons water, or to cover peppers
In a shallow dish fold tomatoes into the mixture until fine. Stir in water, cucumber, onion, salt and pepper. Top with shallots and saute over a medium heat. Gradually beat in olive oil and egg whites as necessary to make the mixture sticky. Cook on low heat until squash begins to pop. Stir to spread. Serve for easy removal.