2 (6 ounce) cans sliced raw red onion
2 cans sliced green chile peppers
1 can sliced fresh chile peppers
1 clove garlic, minced
2 tablespoons dry black pepper powder
1 (2 ounce) can crushed tomatoes with green chile peppers
2 (15 ounce) cans cream-style lettuce
1 large tomato - sliced
1 small red onion, sliced
1 large red bell pepper, sliced
2 tablespoons red wine
1/2 teaspoon crushed red pepper flakes
1 1/2 cups arugula flowers
Melt 2 cans of tomatoes in batches in a large pot or blender.
Melt butter, and saute 1 can of sliced red onion in large skillet over medium heat. Stir in green chile peppers and chile peppers, and add garlic. Return peppers to skillet; remove garlic. Stir brown sugar and salt into pan. Sprinkle each can of diced tomato with red pepper, tomato, bell pepper, wine, crushed red pepper flakes and arugula flower onto tomatoes. Let stand about 5 minutes for easier cooking. Add cream-style lettuce, tomato, red onion and bell pepper. Mix gently. Garnish with peas and serve immediately.