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Creole Sauce

Creole Sauce


  • 3 qt. peeled, cored, chipped tomatoes, approx. 18 med.
  • 2 c. chopped onions, approx. 2 med.
  • 1 c. chopped sweet red peppers, approx. 2 med.
  • 1 clove garlic, minced
  • 1 hot red pepper
  • 1 tbsp. chopped parsley
  • 1 tbsp. sugar
  • 2 tsp. salt
  • 1/2 tsp. marjoram
  • 1/4 tsp. chili powder


Combine all ingredients in a large sauce pot.

Cook slowly until thick, about 1 1/2 hours.

Stir frequently to prevent sticking.

Pour hot into hot jars, leaving 1 inch head space.

Adjust caps.

Process pints 25 minutes, quarts 30 minutes at 10 pounds pressure. Yield: Approximately 4 pints.

To serve: Cook small amount of chopped celery in oil. Add creole sauce and heat to blend.

Serve over rice, meatballs or shrimp.
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