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Chef Joan' Reliable Recipes
Appetizers

Antipasto

Total cooking time: 20 minutes
18 OZ JAR RED PIMIENTO CHOPPED
2 BAGS FROZEN CHOPPED GREEN PEPPER
2 SMALL CANS (6.5) FLAKED TUNA
2 TINS SLICED MUSHROOMS DRAINED
2 CUP SWEET MIXED PICKLE-CHOPPED
24 STUFFED OLIVES-SLICED
24 RIPE PITTED BLACK OLIVES SLICED
1 10 OZ TOMATO KETCHUP
1 10 OZ CHILI SAUCE
4 CLOVES GARLIC, CHOPPED FINE
1 TSP. CINNAMON
1 BAY LEAF IN FOR 1 HOUR
  1. Saute pimiento and peppers in 1/2 cup oil, add rest of ingredients with 3/4 cup vinegar.
  2. Simmer 10 minutes. Cool- put in jars.
  3. Keeps 5 months in refrigerator.
by Barbara Watson
Printed from www.McGuiganPepin.com