2 tablespoons olive oil
1 (15 ounce) can chopped green chile peppers, drained
2 large tomatoes, diced
1/4 cup chopped green onions
2 tablespoons minced fresh ginger root
1 teaspoon minced fresh thyme
1 teaspoon fresh rosemary
1 teaspoon salt
1 1/2 tablespoons white sugar
1 tablespoon cider vinegar
1 red bell pepper, diced
1 small onion, diced
1 green bell pepper, diced
1 (10 ounce) can condensed tomato soup
1 (5 ounce) can sliced mushrooms, drained
In a large skillet over medium heat, cook the peppers until tender, about 5 minutes. Remove peppers from skillet, and place on a serving platter.
Stir in chile peppers, tomatoes, green onions, ginger, thyme, rosemary, salt, sugar, vinegar, bell pepper and onion. Stirring well, allow peppers to cool.
Position bell pepper and onion over peppers, and arrange pepper mixture in center of platter. Sprinkle with water from tomato soup container, and pour over peppers. Cover with foil, and chill in refrigerator for about 3 hours.
While peppers are chilling, in a small bowl, combine halved green bell pepper, onion, bell pepper and mushrooms.