| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Low-fat, Sauces/dips, Condiments | 8 | Cups | |
INGREDIENTS
| 9 | c | Tomatoes; peeled, coarsely chopped |
| 3 | c | Corn kernels |
| 2 | c | Cider vinegar |
| 1 1/2 | c | Cubanelle or sweet banana peppers; chopped |
| 1 | c | Onion; chopped |
| 1 | c | Celery; chopped |
| 3 | Garlic; minced | |
| 1/4 | c | Sugar |
| 2 | tb | Tomato paste |
| 2 | ts | Salt |
| 2 | ts | Hot pepper sauce |
| 1/4 | c | Fresh parsley or coriander; chopped |
| 1 | tb | Oregano |
INSTRUCTIONS
1. In Dutch oven, combine all except parsley and oregano, and bring to boil. Reduce heat and simmer for 1-3/4 hours until thickened. 2. Add parsley and oregano and cook for 5 mins. Fill and seal 2-cup canning jars, leaving 1/2" headspace. Process in boiling water bath for 20 mins. Per tbsp (15mL): 10 calories, trace fat 2 g carbo, trace protein Contributor: Canadian Living - Sep 96 Posted to recipelu-digest Volume 01 Number 183 by Cathleen <catht@interlog.com> on Oct 30, 1997
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