3 qt. peeled, cored, chipped tomatoes, approx. 18 med.
2 c. chopped onions, approx. 2 med.
1 c. chopped sweet red peppers, approx. 2 med.
1 clove garlic, minced
1 hot red pepper
1 tbsp. chopped parsley
1 tbsp. sugar
2 tsp. salt
1/2 tsp. marjoram
1/4 tsp. chili powder

Combine all ingredients in a large sauce pot. Cook slowly until thick, about 1 1/2 hours. Stir frequently to prevent sticking. Pour hot into hot jars, leaving 1 inch head space. Adjust caps. Process pints 25 minutes, quarts 30 minutes at 10 pounds pressure. Yield: Approximately 4 pints.

To serve: Cook small amount of chopped celery in oil. Add creole sauce and heat to blend. Serve over rice, meatballs or shrimp.