4 ounces fresh mushrooms, chopped
1/2 cup olive oil
3 cloves garlic
2 tablespoons salt
3 pounds tomatoes, fresh, finely chopped
20 ounces green peppers, finely chopped
12 ounces celery, finely chopped
1 pound cucumbers, finely chopped
24 ounces onion, finely chopped
2 tablespoons chives, chopped
3 tablespoons parsley, chopped
1 tablespoon black pepper
1 tablespoon worcestershire sauce
1 1/2 cups tarragon vinegar
1 teaspoon hot pepper sauce
2 1/2 quarts tomato juice
Servings: 50 / Yield: 1 3/4 gallons
1. Sauté mushrooms in olive oil until light brown.
2. Crush garlic in salt.
3. Combine remaining ingredients in a stainless steel or glass container. Add mushrooms and garlic. If too thick, add more tomato juice. Cover and chill quickly to below 41°F.
1/2 cup olive oil
3 cloves garlic
2 tablespoons salt
3 pounds tomatoes, fresh, finely chopped
20 ounces green peppers, finely chopped
12 ounces celery, finely chopped
1 pound cucumbers, finely chopped
24 ounces onion, finely chopped
2 tablespoons chives, chopped
3 tablespoons parsley, chopped
1 tablespoon black pepper
1 tablespoon worcestershire sauce
1 1/2 cups tarragon vinegar
1 teaspoon hot pepper sauce
2 1/2 quarts tomato juice
Servings: 50 / Yield: 1 3/4 gallons
1. Sauté mushrooms in olive oil until light brown.
2. Crush garlic in salt.
3. Combine remaining ingredients in a stainless steel or glass container. Add mushrooms and garlic. If too thick, add more tomato juice. Cover and chill quickly to below 41°F.
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