We have another amazing recipe from Mr. Justin Wilson!
Serves 1 gallon
Ingredients:
- 2 tablespoons of olive oil
- 1 cup of liquefied (in a food processor) onions (1 1/2 cups of chopped)
- 1 cup of liquefied fresh parsley (1 1/2 cups chopped)
- 1 tablespoon of chopped garlic, liquefied in a food processor
- 1 cup of liquefied fresh tomatoes
- 2 teaspoons of Equal dissolved in 1 cup of water
- 2 teaspoons of dry mustard dissolved in 1 cup of water
- 1 cup of fresh lemon juice
- 1 teaspoon of dried mint
- 1 cup of pitted black olives, drained and liquefied in a food processor
- 2 tablespoons of sugar-free soy sauce
- 1/4 to 1/2 teaspoons of cayenne pepper
- 2 teaspoons of salt
Instructions:
Heat the olive oil in a large saucepan, then add the pureed onions, parsley, bell peppers, and garlic and cook, uncovered, over a medium fire, stirring occasionally, for about 30 minutes.
Add the rest of the ingredients and cook, covered, for at least 2 hours over a low fire, stirring every now and then. Will keep covered in the refrigerator for several weeks.