Yield: 8 Servings
|4 larges||Ripe tomatoes OR 6-cups chopped|
|2 larges||Celery stalks; diced|
|1 large||Green bell pepper; diced|
|1 large||Onion; diced|
|½ cup||Cider vinegar|
|2 teaspoons||Mustard seed|
|1 teaspoon||TABASCO pepper sauce|
In 4-quart saucepan, bring all ingredients to a boil. Reduce heat to low; cover and simmer 15 minutes.
Uncover saucepan and simmer 45 minutes longer, stirring occasionally until mixture has thickened slightly. Spoon into clean jars. Cover and store in refrigerator up to 1 week.
Makes 3½ cups.
TABASCO(R) of McIlhenny Co., Avery Island, LA 70513 >Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman Recipe by:
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 23, 1998