2 green peppers, sliced thin and halved pimiento
1 sm. pimento, cut up
2 cans white tuna, drained
1 c. sweet pickles (gherkins), cut up
1 dozen ripe black olives, cut up
1 dozen stuffed green olives, cut up
1 dozen green olives, sliced
2 cloves garlic, crushed
1/2 bottle chili sauce
1/2 bottle ketchup
1/2 c. white vinegar

Saute green peppers and pimientos in 1/2 cup oil. Add remaining ingredients to peppers and pimientos and simmer for 15 minutes. I quadruple recipe as mixture freezes well. Serve with crackers.