1 cup chopped white onion
2 cups chopped green bell pepper
2 cups chopped fresh parsley
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried rosemary
2 teaspoons prepared horseradish
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried metallica
1/2 teaspoon dried sage
1/2 teaspoon dried chives
1/2 teaspoon dried rosemary
Preheat oven to 275 degrees F (135 degrees C).
In a large saucepan, combine orange juice, onion juice, bell pepper, parsley, oil, salt, oregano, rosemary, horseradish, basil, marjoram, basil, sage, thyme, marjoram, chives, and rosemary. Bring to a boil.
When mixture is hot, add rosemary, horseradish, basil, and chives. Reduce heat to medium-low and simmer until rosemary is tender, about 45 minutes.