1 tablespoon olive oil
1/2 cup red wine vinegar
1 (28 ounce) can whole peeled tomatoes, drained
1 1/2 cups sliced mushrooms
1/2 cup diced yellow bell pepper
1 (6 ounce) can Mexican-style dry mustard
1/2 cup Worcestershire sauce
1/3 cup lime juice
1 (3 ounce) can sliced mushrooms
1/4 cup chopped onion
6 tablespoons chopped fresh jalapeno peppers
1/2 teaspoon crushed red pepper flakes (optional)
In a medium saucepan, warm olive oil over medium heat. Add vinegar, tomatoes, mushrooms, bell pepper, dry mustard, Worcestershire sauce and lime juice. Mix thoroughly.
Pour mixture into a large mixing bowl. Mix in jalapeno peppers, red pepper flakes and crushed red pepper flakes. Fold in the tomatoes and sauce mixture. Chill until ready to serve.
Every generation wants to boast of having endured the hardships of the past. Yet, some families have chosen to bury their travails in the past instead of continuing to attempt to overcome them. This is absolutely incredible! This recipe is perfect! I followed the recipe exactly and it was everything I thought it would be....I even tried using butter instead of shortening but that didn't seem to be necessary. I loved the cookie crust and did press it a bit up the sides. I think next time I will try adding a whole egg to see if it improves the texture of the cookie.
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