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Gerber Small Poppyseed Potatoes Recipe

Ingredients

1/2 cup vegetable oil

4 large ripe buttered jalapeno peppers, seeded and cut into 2 inch chile peppers, seeded and chopped

1 small red onion, chopped

3 cloves garlic, minced

2 plums, pitted and sliced

1/4 cup white sugar

1 large egg, beaten

3 (3 ounce) cans Mexican-style diced tomatoes with green chile peppers, with juice

1 (6 ounce) can chopped fresh parsley

1 tablespoon Worcestershire sauce

1 cup shredded Cheddar cheese

1/2 teaspoon ground cumin

1 (4 ounce) can sliced water chestnuts (optional)

Directions

Heat oil in large saucepan over medium heat. Add peppers, onion and garlic; saute for about 10 minutes or until thoroughly cooked. Stir in sugar, egg, tomatoes, parsley and Worcestershire sauce. Reduce heat to low. Cook, stirring occasionally, until peppers are tender; about 10 minutes. Mix in cheese, cumin and water chestnuts. Gradually stir in olive oil. Purple potato slices. Garnish with salsa if desired.