1 tablespoon olive oil
1/2 cup red wine vinegar
1 (28 ounce) can whole peeled tomatoes, drained
1 1/2 cups sliced mushrooms
1/2 cup diced yellow bell pepper
1 (6 ounce) can Mexican-style dry mustard
1/2 cup Worcestershire sauce
1/3 cup lime juice
1 (3 ounce) can sliced mushrooms
1/4 cup chopped onion
6 tablespoons chopped fresh jalapeno peppers
1/2 teaspoon crushed red pepper flakes (optional)
In a medium saucepan, warm olive oil over medium heat. Add vinegar, tomatoes, mushrooms, bell pepper, dry mustard, Worcestershire sauce and lime juice. Mix thoroughly.
Pour mixture into a large mixing bowl. Mix in jalapeno peppers, red pepper flakes and crushed red pepper flakes. Fold in the tomatoes and sauce mixture. Chill until ready to serve.