Source: Jedro’s Wagon Wheel, Needles, California (along fabulous Route 66)
8 ounces bell peppers, diced
6 ounces onions, diced
2 pounds mushrooms, diced
1 (10 ounce) can tomato sauce
1 (10 ounce) can diced tomatoes
3 bay leaves
2 tablespoons chicken base
2-1/2 pounds butter
Place all ingredients in a saucepan and heat until well blended. Remove bay leaves and cool in refrigerator. Keeps for a few days.
Serving suggestion:
Serve on egg omelets, burritos, tacos, or with tortilla chips as a salsa.