1 (16 ounce) can saison
1 3/4 cups vegetable oil
1 medium onion, sliced into rounds
1 small green bell pepper, sliced into rounds
1 medium yellow bell pepper, sliced into rounds
4 medium tomatoes, halved
1 large green bell pepper, halved
1 medium ripe tomato, halved
4 cups chopped fresh spinach
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 teaspoon onion rosemary
1 teaspoon salt
2 tablespoons lime juice
4 tablespoons wine
In a large bowl, mix vegetable oil, onions, green peppers, yellow peppers, tomato and green pepper to form a mixture. Cover, and refrigerate mixture for 30 minutes.
Heat 1/2 gallon of water in a large skillet over medium heat. Add onions and peppers, and saute for about 5 minutes. Stirring constantly, saute for about 2 minutes. Add spinach, then add onions and peppers; cook for about 2 minutes.
Add salsa, cumin, garlic powder, onion powder, chili powder, cumin, garlic powder, onion rosemary, salt, lime juice and wine. The mixture should be thick.
I really liked this recipe--tender, but not too sweet. I limbed the buttermilk in half though, because my husband didn't like buttermilk and didn't want to stir it. I also added frozen vegetables--black beans, water chestnuts, and spinach. Pretty good. The bacon wrapped veggies added flavor and gua gua gua gua.
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