| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | *tabasco, 2send, Condiments | 8 | Servings | |
INGREDIENTS
| 4 | Ripe tomatoes OR 6-cups | |
| chopped | ||
| 2 | Celery stalks, diced | |
| 1 | Green bell pepper, diced | |
| 1 | Onion, diced | |
| 1/2 | c | Cider vinegar |
| 2 | T | Sugar |
| 2 | t | Mustard seed |
| 1 | t | TABASCO pepper sauce |
| 1 | t | Salt |
INSTRUCTIONS
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 3 1/2 cups. TABASCO(R) of McIlhenny Co., Avery Island, LA 70513 >Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman Recipe by: http://www.tabasco.com/ Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 53
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 502.4mg
Potassium: 315.9mg
Carbohydrates: 10.7g
Fiber: 2.6g
Sugar: 6.6g
Protein: 2.3g