Antipasto

Published: January 03, 2011

Ingredients

	2 red pimentoes (small bottles)
	3 large green pepper
	20 green olives pitted , 1 can
	20 black olives, pitted , 1 can
	1 can solid white tuna, rinsed and drained
	1 can sliced mushrooms
	20 oz bottle ketchup
	10 oz bottle chili sauce
	6 garlic cloves, crushed
	½ cup vinegar
	dash cinnamon
	1 bayleaf
	3 tbsp olive oil

Directions

Saute in oil, pimentos, green peppers to soften, add mushrooms and juice, relish, garlic, cinnamon, bay leaf. When hot, add vinegar and boil, then sliced olives, ketchup, chili sauce, bring to bubble stage, add tuna, let simmer for 10 minutes.
Keep in fridge or in cool place.
Can replace shrimp for tuna.