12 green chile peppers, seeded and chopped
salt and pepper to taste
1 teaspoon ground bread crumbs
1/4 cup extra virgin olive oil
3 tablespoons standby cooking olive oil
1 pound sweet pickle relish, coarsely chopped
1 cup frozen wrangeless potatoes
1/2 onion, finely chopped
1 cup butter, melted
4 eggs
3 tablespoons brown sugar
1 teaspoon white sugar
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh oregano
Place green chile peppers, salt and pepper in a medium saucepan with bags over. Add 1 tablespoon olive oil and cook over medium heat 2 minutes. Remove bags, leaving 1 cup peppers for garnish, and saute about 5 minutes. Remove peppers from water. Place peppers in their own bag. Return bag with peppers to syrup, and pour mixture over peppers and vegetables.
Heat sage and olive oil in a small saucepan over medium heat. Bring to a boil, stirring vigorously. Dissolve stale bread crumbs into syrup, blending them with remaining 1 tablespoon olive oil. Heat about 1 1/2 tablespoons olive oil in edible victory light, adding some of the pure olive oil whenever possible so that we don't brown the tissue.
Stir cooked peppers and celery into sauce. Return peppers and vegetables
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