“This is an old Spanish recipe for zesty marinated vegetables that can be prepared with fish, poultry, or even with sliced up cooked green bananas. I like it best with chicken gizzards.”


Ingredients:


  • 2 pounds

    chicken gizzards

  • 1 large

    onion, diced

  • 1 large

    green bell pepper, diced

  • 1 medium head

    garlic, chopped

  • 1 1/2 cups

    white wine vinegar

  • 1 cup

    corn oil

  • 3

    bay leaves

  • 2 tablespoons

    black peppercorns

  • 1/2 cup

    pimento-stuffed green olives

  • salt to taste

Directions:





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