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Red Pepper Sauce III Recipe

Ingredients

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

Directions

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.