11-cups prepared tomatoes (about 14 medium or 5 ½-lbs) ½-yellow pepper, coarsely chopped 2-jalapeno peppers, coarsely chopped 1-cup chopped green onion ¼-cup red wine vinegar 3-garlic cloves, minced 2-tbsp Worcestershire sauce 1-tbsp dried oregano 1-tbsp Tabasco hot sauce 1-tsp black pepper ½-tsp salt 1-tsp cayenne

Blanch peel and coarsely chop tomatoes (measure to 11-cups)
Place all ingredients in a large stainless steel saucepan
Bring to a boil; boil gently for 40 minutes
Ladle hot Creole sauce into 9 clean and sterilized ½-pint canning jars leaving ¼” headspace
Remove air bubbles with non-metallic spatula and wipe jar rim 
Top with hot lid and rings, finger tight
Process in boiling water canner for 20 minutes

Makes 9 half-pint jars

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