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Ingredients

• 10 pounds Creole tomatoes, peeled and chopped
• 1 tablespoon dry mustard
• 3 cups diced onions
• 2 teaspoons salt
• 1/4 cup minced garlic
• 1 1/2 teaspoons mace
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon ginger
• 1 tablespoon celery seed
• 1 teaspoon cinnamon
• 1 cup brown sugar
• 1 cup apple cider vinegar
• 1/2 cup Steen’s cane syrup
• 1/3 cup lemon juice
• 1 tablespoon louisiana hot sauce

Description

From Chef John Folse. One Thing About The Summertime In Louisiana, It Not Only Brings About Huge Amounts Of Fresh Tomatoes Coming From The Garden, But At The Same Time The Urge To Fire Up The Old Bar-b-que Pit. This Interesting Recipe Allows You To Take

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