1/2 cup vegetable oil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon white sugar
2 tablespoons vinegar
5 (8 ounce) cans diced tomatoes with green chile peppers
2 (8 ounce) cans diced onion with green peppers
1 cup chopped green bell peppers
2 teaspoons chopped fresh parsley
1 teaspoon garlic powder
1 pinch dried thyme
1 pinch dried marjoram, minced
1 teaspoon dried rosemary
2 tablespoons prepared horseradish
1 (10 ounce) can tomato paste
Heat oil in a large skillet or skillet over medium heat. Saute onion with garlic powder and salt and sugar, until onions are tender. Stir in vinegar and cook, stirring constantly, until sauce thickens. Remove from heat and stir in tomatoes with chiles and onion with green peppers. Stir in parsley and garlic powder.
I add tomatoes with green peppers, green bell peppers, onion with green peppers, parsley, garlic powder, thyme, marjoram, rosemary, garlic powder, rosemary, parsley, minced garlic, marjoram, thyme, marjoram, rosemary and horseradish. Stir until just blended.
Serve hot over low heat cooked beans or rice. Serve warm with tortilla chips, salsa or crackers. Store leftover beans in glass jars in the refrigerator.
⭐ ⭐ ⭐ ⭐