Spicy Creole Sauce - cooking recipe

Ingredients

3 quarts chopped peeled cored tomatoes (about 18 medium)
2 cups chopped onions (about 2 medium)
1 cup chopped sweet red pepper (about 2 medium)
2 cloves garlic, minced
1 -3 hot red pepper, finely chopped
1 tablespoon chopped parsley
1 tablespoon sugar
2 teaspoons salt
1/2 teaspoon marjoram
1/4 teaspoon chili powder

Preparation

Combine all ingredients in a large saucepot.
Cook slowly until thick, about 1 1/2 hours (or put in crockpot and cook on low about 4 hours).
As mixture thickens, stir frequently to prevent sticking (not necessary if using crockpot, although you might want to stir it occasionally).
If canning,ladle hot sauce into hot jars, leaving 1-inch headspace.
Adjust two-piece caps.
Process pints 25 minutes, quarts 30 minutes, at 10 ppounds pressure in a steam-pressure canner.
Yield: about 4 pints or 2 quarts Enjoy!
To serve: Cook small amount of chopped celery in oil; add Creole Sauce and heat to blend.
Serve over rice, meatballs or shrimp.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.