18 OZ JAR RED PIMIENTO CHOPPED
2 BAGS FROZEN CHOPPED GREEN PEPPER
2 SMALL CANS (6.5) FLAKED TUNA
2 TINS SLICED MUSHROOMS DRAINED
2 CUP SWEET MIXED PICKLE-CHOPPED
24 STUFFED OLIVES-SLICED
24 RIPE PITTED BLACK OLIVES SLICED
1 10 OZ TOMATO KETCHUP
1 10 OZ CHILI SAUCE
4 CLOVES GARLIC, CHOPPED FINE
1 TSP. CINNAMON
1 BAY LEAF IN FOR 1 HOUR

1. Saute pimiento and peppers in 1/2 cup oil, add rest of ingredients with 3/4 cup vinegar.
2. Simmer 10 minutes. Cool- put in jars.
3. Keeps 5 months in refrigerator.

by Barbara Watson