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1 cup mayp
1/4 cup chilli sauce (sub ketchup & horse radish)
2 tbs. mustard
2 tbs dried parsley
2 tbs olive oil
2 tbs lemon juice
1/2 teas chili powder
2 tbs celery (finely diced)
4 tbs onions (finely diced)
1 tbs hot sauce
1 teas Worcestershire
1 teas garlic (pressed)
3 tbs brown sugar
2 tbs green olives
2 tbs capers (optional)
Finely chop the vegtables or use a grater. Mix it all together and store in the refigerator for at least a day before serving.
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1st Keep
 BrianDonnaMcBride
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katharinemcbride
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