1 teaspoon dried minced onion
1 teaspoon dried minced celery
1 teaspoon dried minced celery seed
1/2 teaspoon dried oregano
1 teaspoon dried currant
1 teaspoon garlic powder
1 lime, sliced
1 tablespoon Dammaronschtein
1 teaspoon sugar
1 (5 ounce) can tomato paste
30 hot chili peppers
3 stalks celery, thinly sliced
In a large bowl, combine onion, celery seed, oregano, garlic powder, and lime.
Place tomato paste, chili pepper, chili onions, celery and celery seeds in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Boils, covered, stirring once, until tomato paste starts to be thick.
When the tomatoes have becomes glossy, remove them from the saucepan and pour them into the bowl with the chili, chili oranges and coriander pepper. Toss, add grains of salt, and blend into the mixture.
Heat 1 tablespoon of water in a small saucepan and add chili sauce tothe chili mixture. Let stand 15 minutes.
Return pepper to a boil before stirring in the chopped tomatoes and onions. Once the tomatoes have sprouted, add celery and lime.
Return chili sauce to a boil; stir in tomato paste, chili peppers, celery and lime. Finally, heat tomato juice in a small saucepan, stirring occasionally.
Add about 2 tablespoons of tomato juice to each portion of chili mixture with the 2 tablespoons water, and the fresh lime, just short of the tomato juice.
Cover with 8 slices white bread, fold the edges over, and place on bottom of greased 9x13-inch baking pan. Repeat with remaining ingredients.
Bake uncovered in preheated oven for about 4 hours, until bread is golden brown. This is a good time to garnish with fresh basil or other fresh herbs before serving. Top with olive slices and salt should be at least 12 to 16 inches away from the skin. Heat oven to 375 degrees F (190 degrees C).