Creole Sauce

11 cups coarsely chopped cored peeled tomatoes
1 green bell pepper, seeded and chopped
1 cup chopped green onions
4 Tbsp red wine vinegar
3 cloves garlic, finely chopped
2 Tbsp Worcestershire sauce
1 Tbsp dried oregano
2 tsp hot pepper sauce
1 tsp freshly ground black pepper
1/2 tsp salt
1/2 tsp cayenne pepper

In a large saucepan combine, tomatoes, green bell pepper, green onions, vinegar, garlic, Worcestershire sauce, oregano, hot pepper sauce, black pepper, salt and cayenne. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring occasionally, until mixture is the consistency of a thin commercial ketchup, about 40 minutes.

Meanwhile prepare jars, lids and bands.

Ladle hot sauce into prepared jars leaving a 1/2" headspace. Remove air bubbles and adjust headspace if needed. Process jars in a boiling water bath for 20 minutes. Adjust time according to altitude.

Makes: 9 half pints