Recipe by Lorac
A deliciously different combination of flavors! Based on the review of 8/6/03, I have changed 3 tbls chile powder to read 3 tbls chile powder (or to taste).
Top Review by Mimi Bobeck
Updating my previous recipe dated 6th of August. With the addition of chili powder this recipe is now out of this world. I did serve it with cayenne and medium salsa on the side, because some volks like it spicier than others. For me, this recipe was perfect.
- 2 1⁄2 lbs baking potatoes, cut into bite-sized chunks
- 1 (8 ounce) packagesliced lean bacon
- 2 cups diced green peppers
- 1 cup diced onion
- 1 (15 ounce) can crushed tomatoes
- 2 cups water
- 3 cloves garlic, minced
- 1⁄2 cup chopped Spanish olives with pimento
- 3 tablespoons chili powder (or to taste)
- 1 tablespoon chopped capers
Directions See How It's Made
- In a large heavy skillet, cook bacon until crisp, drain and crumble.
- Drain off all but 2 tbls of the bacon drippings, add peppers and onions and cook over medium high heat until lightly browned.
- Add potatoes, tomatoes, water, garlic, olives and chili powder.
- Bring to a boil, reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.
- Remove from heat, stir in capers and let stand 5-10 minutes.
- Stir in bacon and serve.