This recipe comes to us from Mireille Cote in Canada.

ANTIPASTO
10 small cans gluten-free tuna (packed in water)
4 cup mini whole corn
1 cauliflower
5 lb. carrots
5 whole celery
5 jars 12 oz marinated small onions
5 lb. red bell peppers
5 lb. yellow and orange peppers (5 lb. all together)
2 jars 12 oz big pitted green olives
1quart stuffed olives
3 jars black pitted olives
2 jars or cans 12 oz spiced black olives
1quart sweet pickles
5 cup 10 oz mushrooms
2 big cans artichokes (not marinated)
½ lb. green beans
3 cup chickpeas

SAUCE
½ cup olive oil
2 cup ketchup
1quart hot salsa *
5 cup vinegar
8 cans 6 oz tomato paste

Put vinegar and oil in a BIG pot, (the best thing is to borrow one from a restaurant) Bring to boil and add all veggies but bell peppers, olives, mushrooms. Boil 10 min. Add bell peppers. Boil 10 min. Add olives and mushrooms. Let rest w/o cooking. Add tuna. Mix well. Put ketchup, salsa and tomato paste in an other pan. Boil 10 min. Add to veg. mix. Put in sterilized jars. Put the jars in pan with boiling water. The water must be 1 inch over the jars. Let boil 15 min. In an other one, put ketchup, tomato paste & salsa. Boil 10 min. *I called Old el Paso and they assured me their Salsa is GF.

Excellent on rice crackers. Always have something when guests arrive.

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