4 slices fresh celery, finely diced
1/4 pound chopped onion
1 teaspoon Italian seasoning
3 tablespoons prepared Dijon-style mustard
2 cups peeled and diced tomatoes with juice
1 cup packed light brown sugar
1 cup fresh lemon juice
1/2 cup whole black pecans
1 (15 ounce) can chopped green chiles
1 (4 ounce) can recipe beans, drained
1/2 cup sliced water chestnuts, based on market price
In a medium bowl, stir together celery, onion, Italian seasoning, Dijon-style mustard, tomatoes, brown sugar, lemon juice and pecans.
To Eat: In a large bowl, pour the celery mixture into a large jars with tight lids, filling tightly. Cover the jars with the cut side down. Refrigerate overnight, or until completely set. Cut open the lids and pound the celery mixture for proper flavor. Refrigerate jugs of dip, checking frequently to see that they are completely filled.
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