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- 6 tablespoons tomato juice
- 6 tablespoons water
- 3 tablespoons cider vinegar
- 1 tablespoon lemon juice
- 3 ounces brown sugar
- 1 pound 10 ounces drained canned pineapple chunks
- 12 ounces California strawberries, stemmed
- 6 ounces onions, chunked 1 inch
- 3 ounces red bell pepper, chunked 1 inch
- 3 ounces green bell pepper, chunked 1 inch
- salt, as needed
In small saucepan mix tomato juice, water, vinegar, lemon juice and Sugar. Bring to boil, remove from heat and set aside. In bowl of food processor combine pineapple, strawberries, onions and bell pepper. Chop into fine dice, pulsing on and off. Mix in liquid. Season with salt. Pour into non-reactive container. Cover and refrigerate. Bring to room temperature before serving. For each serving: Portion 1/4-cup ladle sauce into ramekin. Serve with hot Chicken fingers or cold sliced roast Pork tenderloin and Russian rye bread. Yield: 24 servings Variations: Whole frozen California strawberries can be substituted for the fresh strawberries. For a smoother sauce for dipping, continue to process the mixture until quite smooth.