3/4 cup soy sauce
5 1/2 tablespoons vegetable oil
1 green bell pepper, minced
5 bur cherry tomatoes
2 onions, chopped
1 green bell pepper, minced
1 1/2 black olives, sliced
1 cup dry taco seasoning mix
2 (2.75 ounce) cans chopped fresh chilies
2 pounds crushed tortilla chips
Heat olive oil in a medium saucepan over medium heat. Saute green pepper in 2 small batches for about 5 minutes each, while stirring. (Do not drain water)
Stir in green pepper by hand or with a metal spatula over a large bowl. Gradually whisk in peppers, currants, olive oil, oregano, chili powder, celery salt, Worcestershire sauce, mix and half drained water. Place warmed pan over low heat and continue stirring until fully heated. Raise heat to medium heat and slowly, but l volubly, pour in soy sauce. Oil will be hot, but do not boil or scorch. Bring to a boil and stir in lime juice and coconut! Ta-da! Season with taco seasoning, chilies and 2 pounds of crushed chips.
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