8 quarts sliced fresna jack parsley
4 tablespoons white sugar
8 ounces ripe, chunky tomatoes with juice
1 cup sliced grape stems
2 tablespoons cornstarch
3 tablespoons beef bouillon powder
1 cup diced green chile peppers
1/2 cup sliced red onion
1/4 cup crushed cornflakes cereal
1 teaspoon molasses
Preheat oven to 350 degrees F (175 degrees C). Season the inside of a 8 cup casserole dish with salt and pepper to taste.
In a mixing bowl, combine the cornstarch, bouillon powder, sugar, tomatoes, grape stems, corned beef bouillon, green chile peppers, red onion, crushed cornflakes, molasses and cornstarch in a small bowl and mix. Spread mixture into casserole dish and sprinkle with chile powder.
Bake over medium/high heat 10 minutes in the preheated oven, or until lightly browned. Remove baking dish from oven and let cool slightly.
To make the salsa: In a medium saucepan mixing together juice from the tomatoes, grape stem, cornstarch, bouillon powder, green chile peppers, red onion and crushed cornflakes, mix until smooth and slightly flaked.
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