Yolanda’s Antipasto

This is a wonderful, traditional and easy recipe for making your own Antipasto.  This family favorite recipe comes from my Aunt Yolanda, and has been a wonderful addition to many family dinners.

6 Medium Size Green Peppers (chopped fine)

1/4 Cup Olive Oil

1 Can Mushroom Pieces

1 Small Can Pimento

20 Green Olives

20 Black Olives

1 Jar Green Pickle Relish

1 Jar Chili Sauce

10 oz. Ketchup

2 Cans Tuna

Cook peppers and mushrooms in the olive oil 10 minutes. Add everything but the tuna and bring to a boil, stirring often. Add the tuna, and simmer 10-15 minutes.

Place into sterilized jars.

Can be stored 3-6 months in the refrigerator.

Best served on crackers!