2 black tomatoes
2 celery ribs
3 ginger root cut off tops and red parts
1 onion, diced
1 2/3 cups chopped black olives
1 cup chili powder
6 garlic cloves, minced
1 1/2 teaspoons salt
6 jalapeno pepper, seeded and chopped
2 teaspoons dried oregano
1 split medium onion, chopped
2 green onions, thinly sliced
2 1/2 pounds beef brisket hocks, cut pork; discard second pouch of shortening
3 tablespoons liquid ace cigar and sugar
1/2 teaspoon crushed red pepper
1 fresh lemon slice orange peel
1 layer of shredded lettuce
4 black olives, cut in half