1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried red chile peppers
1 teaspoon salt
1 teaspoon coarse salt
3 tablespoons olive oil
1/4 cup dry green chile peppers
1/4 teaspoon dried oregano
3/4 teaspoon dried tarragon
1/4 teaspoon dry mustard
4 tablespoons dried yellow mustard
1/4 teaspoon dried oregano
3 cups tomato sauce
Preheat oven to 350 degrees F (175 degrees C).
Melt onions in large skillet and stir in garlic. Bring to a slow-cooking, stirring occasionally.
Saute garlic and peppers in olive oil over medium-high heat 2 minutes, or until peppers are tender. Remove from heat; drain.
In a large bowl, combine oil, water, onions, garlic, chile peppers, salt, olive oil, chile peppers, oregano, tarragon, dry mustard and yellow mustard. Cover and refrigerate 4 hours.
Divide mixture into three portions, and add chile peppers, oregano, tarragon, dry mustard, Oregano and tomato sauce. Pour over meats and vegetables.
Bake for 15 to 20 minutes in the preheated oven, until vegetables are tender. Serve at room temperature.
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