2 pounds butter or margarine
6 large green peppers
6 large onions
6 cloves of garlic
½ cup chili powder
2 tablespoons celery salt
3 tablespoons dried or prepared mustard
3 cups brown sugar or honey
2 cups Worchestershire sauce
2 cups wine or white vinegar
1 tablespoon Tabasco
1 tablespoon oregano
2 tablespoons paprika
¼ cup salt
2 tablespoons black pepper
1 gallon tomato sauce
3 gallons tomato juice
1 cup lemon juice
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Saute vegetables in butter on medium low heat until onions are transparent and peppers are soft. Add chili powder, celery salt, mustard, and brown sugar. Cook until brown sugar has dissolved. Add all other ingredients and cook until the mixture reaches desired thickness — probably at least 2½ hours. If necessary, use blender to puree. |
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Use standard water-bath canning method to preserve. |
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