1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons minced onion
1 teaspoon dried jalapenos
1 teaspoon salt
2 teaspoons ground black pepper
4 cups finely chopped green bell pepper or other variety
2 cups fresh mushrooms, sliced
2 teaspoons dried red chile pepper flakes
1/2 cup chopped fresh parsley
salt and pepper to taste
Place the olive oil in a large saucepan, and heat over low heat for 5 minutes. Stir in garlic, onion, jalapenos, salt, pepper and green pepper. Bring to a full boil, reduce heat, and simmer for 20 minutes more.
Add the mushrooms, red pepper flakes, parsley, cilantro and bell pepper. Stir well, and cook 8 minutes. Season with salt and pepper. Cook, stirring, until vegetables are tender. Cover, and chill in refrigerator. A little at a time, stir in parsley salt and red chile pepper flakes. Simmer for 2 in very short order.Toss together all ingredients sandwiches, and chill in refrigerator finished 12 hours or overnight.