Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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 tablespoons | Sugar |
| 2 teaspoons | Mustard seed |
| 1 teaspoon | TABASCO pepper sauce |
| 1 teaspoon | Salt |
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