1 cup red bell peppers, diced
1 cup coarsely minced carrots
salt and coarse pepper to taste
30 water chestnuts, toasted and cubed
1/2 cup fish sauce
1/4 cup olive oil
1/4 cup distilled white vinegar
6 tablespoons balsamic vinegar
2 teaspoons monosodium glutamate (MSG)
1 pinch red pepper flakes
Deliver minute quantity of dressing to 1 quart of jar or canning jars; stir in carrots, salt, and pepper.
Pour sufficient cold water to cover all jars.
Add marinated potatoes to jar; heat for 3 minutes at maximum (111 degrees F).
Pour potato mixture, chicken broth, chopped tomatoes, 3/4 cup chicken broth, spinach, remaining 1/4 cup chicken broth, salt and pepper flakes, over potatoes, coating thoroughly. Pour mixture into jars or other tight fitting receptacles; seal and label.