2 pounds bacon, diced
2 onions, chopped
2 green bell peppers, diced
6 tomatoes, diced
salt and pepper to taste
1 (14 ounce) can pineapple chunks - undrained, with juice
6 green bell peppers, diced
2 leeks, finely chopped
3 tablespoons fresh oregano
1 tablespoon chopped fresh basil
1 tablespoon dried oregano
1 tablespoon dried basil powder
1 tablespoon dried dill weed (optional)
1 tablespoon olive oil
4 cloves garlic, crushed
salt and pepper to taste
1 onion, chopped
salt and pepper to taste
1 1/2 tablespoons sliced fresh mushrooms
1 tablespoon dried plum tomatoes (optional)
In a medium saucepan over low heat, cook dry bacon. Slowly pour in the bacon fat. Add onions and pepper; remove the ground bacon from the sides of the mixture and set aside.
Heat oil to 375 degrees F (190 degrees C). Crumble bacon.
Brown onions and peppers in a large skillet over medium heat. Add pineapple juice and juice; mix well. Add tomato paste, salt and pepper. When most of the liquid and some of the fat from the pineapple has been absorbed, pour this into the onions and peppers, stirring well. Reduce heat to low and simmer, uncovered, for about an hour and half.
In a long skillet, brown dill, oregano and basil. Stir in cooked bacon and season with - - - - - - recipe if desired and finish with vinegar.