Ingredients:
Method:
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.
- 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
Method:
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.
