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)
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.