Spicy Creole Sauce

• 3 quarts chopped peeled cored tomatoes (about 18 medium)
• 2 cups chopped onions (about 2 medium)
• 1 cup chopped sweet red pepper (about 2 medium)
• 2 cloves garlic, minced
• 1 -3 hot red pepper, finely chopped
• 1 tablespoon chopped parsley
• 1 tablespoon sugar
• 2 teaspoons salt
• 1/2 teaspoon marjoram
• 1/4 teaspoon chili powder

1. Combine all ingredients in a large saucepot.
2. Cook slowly until thick, about 1 1/2 hours (or put in crockpot and cook on low about 4 hours).
3. As mixture thickens, stir frequently to prevent sticking (not necessary if using crockpot, although you might want to stir it occasionally).
4. If canning,ladle hot sauce into hot jars, leaving 1-inch headspace.
5. Adjust two-piece caps.
6. Process pints 25 minutes, quarts 30 minutes, at 10 ppounds pressure in a steam-pressure canner.
7. Yield: about 4 pints or 2 quarts Enjoy!
8. To serve: Cook small amount of chopped celery in oil; add Creole Sauce and heat to blend.
9. Serve over rice, meatballs or shrimp.
10. Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

tomatoes, onions, sweet red pepper, garlic, red pepper, parsley, sugar, salt, marjoram, chili powder

Taken from www.food.com/recipe/spicy-creole-sauce-61054 (may not work)