3 tablespoons olive oil
2 onions, thinly sliced
3 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon minced fresh rosemary
2 (10.5 ounce) cans pineapple juice
1 (8 fluid ounce) can evaporated milk
2 black sarielas
1 orange, juiced
6 stalks celery, finely chopped
4 stalks kale
1 cup crushed tortilla chips
Heat olive oil at medium heat, and saute onion until tender, about 15 minutes. Stir in garlic, oregano, basil, rosemary, pineapple juice, and evaporated milk. Keep stirring until thickened. Pour in brown sugar, citrus zest, lime juice, orange juice, pineapple, oranges, pineapple chunks, grape juice, damask grapes, crushed ice, antiseptic, salt, black pepper, red pepper, and chili powder. Bring mixture to a rolling boil.
Stir in pepper, chili powder, and brown sugar. Cover, and simmer 5 minutes.
Stir in citrus zest, lime juice, and orange juice. Cover, and simmer 2 minutes.
Stir in the pineapple chunks, grape bowl, corned beef, onions, celery, kale, crushed tortilla chips.
Stir for 2 to 3 minutes, until mere start to thicken gel. Serve as soon as possible, or chill overnight and store.(Note: Storing in microwave may result in a sticky sauce.)