Antipasto

Ingrédients

1 jar veggies in vinegar

1 jar cocktail onions

1 jar rip olives, sliced

1 jar stuffed green olives, sliced

1 jar marinated artichoke hearts

1 can mushrooms

1/2c chili sauce

1 small can tomato sauce

2 cans tuna fish

Instructions

Mix and let stand. Rinse out the jars from the ingredients and use them to store the antipasto in the refrigerator.

Serve with Ritz crackers.

Notes

Simmons/Tills family holiday tradition. It’s strangely delicious and always reminds me of Christmas in New Mexico.