Antipasto in a Jar

Sorry I'm late today but as you know, we've been prepping for a big party here the past couple of days. It certainly has put my new kitchen to the test and I have to say it performed admirably. It's the bomb!

The following appetizer was a huge hit last night at the party and it had me wondering why I hadn't made it in a long time. Antipasto was incredibly popular in my old home city of Calgary in the 80's (likely before some of you were born - geez, I AM old) and was often an excuse all on it's own to gather some friends together, drink wine and make a huge batch of the stuff - especially a "long form version" that's loaded all kinds of veggies and takes hours and hours of hand chopping to get it right. 

Fortunately, this is a simplified version and we can thank the Ladies of Best of Bridge fame for this incredibly flavorful appetizer that's a cross between Italian giardiniera and a tomato salsa. Since the recipe makes about 1-1/2 quarts of the good stuff, it's perfect party food for a crowd and/or for portioning into zip bags and freezing for when a munchie fit hits. 

Simply made from hot ketchup, chili sauce, olives, relish and marinated mushrooms along with shrimp and tuna all simmered on the stove to blend the flavors then cooled quickly, it packs quite a punch to the tastebuds and is best served very, very cold. It is a visually appealing topping on assorted crackers, flatbread or even inside mini- pita pockets and trust me, it'll have everyone asking "what's in that stuff anyway?"

Incidentally, although yesterday's temperature (90's) was cooler than some of our past party days, just to be to be safe and not poison any of our guests I placed the container of Antipasto on crushed ice in a crystal champagne bucket my sister gave me eons ago. After all, I'd sure hate to be the reason one of our guests missed writing their final exams, ya know. Wink, wink.

 

Antipasto in a Jar (from JBug’s Kitchen adapted from Grand Slam, Recipes from the Best of Bridge)

1 – 15 ounce bottle hot ketchup

1 – 12 ounce bottle chili sauce

1 – 10 ounce jar pimento olive pieces, drained

1 – 16 ounce jar sweet green relish

1 – 8 ounce jar marinated mushrooms in garlic

1 pound tiny bay shrimp, or 2 – 7 ounce cans baby shrimp drained

2 – 7 ounce cans solid white tuna, drained

Tabasco sauce to taste

Mix all ingredients together in a large pot. Bring to a boil then lower heat and simmer for 5 minutes. Move to a large stainless bowl and place into an ice bath to cook quickly, stirring occasionally. (Takes about 15 minutes). Place 1 cup portions into zip bags and freeze. (Will hold in a well-sealed container in the refrigerator for up to 3 days, but make sure you place it in the coldest part of your refrigerator, and freeze any leftovers promptly.) Serve with assorted crackers, flatbreads or mini pita pockets. Makes approximately one and a half quarts.  

Last year - Stacked Chicken Enchiladas

Two year's ago - Tacos al Pastor

Comments

[Lea]

What a great party dish! And easy peasy to prep! Pretty to boot! Glad the kitchen is working as it should - and even better! And score with the ice bucket! You never know when those great gifts will come in handy!

[June]

Lea - the kitchen is amazing. I'll post pictures as soon as we get the backsplash tile done. As for the party ....thank goodness it's over. LOL I'm exhausted.

[Mary]

This is a great recipe and idea. It is fun to bring out some of the old favorites in modernized form. This sounds delicious. I hope you have a great day. Blessings...Mary

[June]

You're absolutely right Mary. I've been surfing through some well loved cookbooks from years ago and re-using my favorites. Talk about a blast from the past.

[Lorraine]

I never would have thought of using tuna, but sounds and looks amazing. I love make ahead ideas, because I so hate being locked in the kitchen when guests arrive.

[June]

Lorraine - I'm with ya' on the tuna though it is a traditional addition to this kind of antipasto. I have to say it's one of the very rare times I've had canned tuna in the house. LOL