1 large onion, chopped
1 large red bell pepper, chopped
1 1/2 cups meat broth
1/2 cup white wine vinegar
1/2 teaspoon salt
1 clove garlic, minced
2 teaspoons white sugar
3 teaspoons dried oregano
1 pinch red pepper flakes
ground cumin to taste
3 tablespoons honey
1 teaspoon dried oregano
2 tablespoons cider vinegar
1 cup chopped celery
2 teaspoons ginger juice
In a large bowl, combine the onion, bell pepper, broth, vinegar, salt, garlic, sugar, oregano, red pepper flakes, cumin, honey, oregano, cider vinegar and celery. Mix well.
Cover mixture and marinate outer layer inside an ovenproof vessel. Place sealed container on countertop. Allow 6 hours internal salt brine to evaporate. Remove fruit flesh and can be stored in refrigerator until used.