Golddiggie
Well-Known Member
Just finished putting together a batch using wonderful garden tomatoes (from my sister/mother's garden). Used my father's recipe which is always great. Used just over a bulb of garlic in it so it's going to be potent.
If anyone is interested, here's the recipe...
6 chopped tomatoes (garden fresh) amount equal to 6 large tomatoes.
2/3 cup chopped cucumber
1 whole green Bell pepper
½-1 red Bell pepper
Celery tops (with leaves)
1 bulb fresh chopped garlic
1 medium onion, chopped (Vidalia onions work really well IMO)
Handful chopped fresh parsley
Juice from 1 lemon
6-10 shakes of L&P Worcestershire Sauce
½ cup EVOO
42-48 oz. V8 juice
Fresh ground black pepper (to cover)
3-4 shakes of hot sauce (to taste)
Spike seasoning mix (cover top)
Mix all veggies and seasonings in large pot or container. Including EVOO, lemon juice, etc. (not the V8). Pour in the V8 juice to cover or make the consistency you prefer (chunky or thinner).
Refrigerate 4-8 hours, or overnight so that flavors can meld fully.
Serve with crackers or bread of your choice.
If anyone is interested, here's the recipe...
6 chopped tomatoes (garden fresh) amount equal to 6 large tomatoes.
2/3 cup chopped cucumber
1 whole green Bell pepper
½-1 red Bell pepper
Celery tops (with leaves)
1 bulb fresh chopped garlic
1 medium onion, chopped (Vidalia onions work really well IMO)
Handful chopped fresh parsley
Juice from 1 lemon
6-10 shakes of L&P Worcestershire Sauce
½ cup EVOO
42-48 oz. V8 juice
Fresh ground black pepper (to cover)
3-4 shakes of hot sauce (to taste)
Spike seasoning mix (cover top)
Mix all veggies and seasonings in large pot or container. Including EVOO, lemon juice, etc. (not the V8). Pour in the V8 juice to cover or make the consistency you prefer (chunky or thinner).
Refrigerate 4-8 hours, or overnight so that flavors can meld fully.
Serve with crackers or bread of your choice.