Vegetarian Picadillo

Ingredients:
1 diced tomato
2 tbs capers (roughly chopped)
1 dash of cinnamon
1 and 1/2 tsp. Vinegar de Jerez (you can use cooking sherry if you don't have vinegar de jerez)
1 medium onion (diced)
4 garlic cloves (smashed, peeled, and diced)
1 medium green pepper (diced)
One 8oz. can of tomato paste or ketchup
1 dash red pepper flakes
1/4 cup stuffed pimento green olives
1 lb. white button mushroom or baby bellas (finely chopped)
1 tbs olive oil
2 Bay leaves
1 small box of raisins
1/4 tsp cumin
1 tsp salt


In a large sauce pan, sautee onions, green pepper, and garlic in olive oil until tender (about 10-15 minutes on medium heat).  Add the Bay leaves and continue to saute for another 10 minutes.

Soak raisins in the 1 and 1/2 tbs. Vinegar de Jerez.  Set aside,

Add the capers, cumin, cayenne, salt, cinammon, olives, tomatoes, and raisins to the veggies.  Mix tomato paste with 1/2 cup of hot water.  Slowly mix the liquid into the veggies (2 tbs. at a time).

This is best served with over rice.

If you are craving meat, use ground beef instead of mushrooms.

Buen Provecho.