Antipasto Dip

Found this recipe as I was searching for a Antipasto recipe that I once had at a wedding. Haven't tried this one but I sure will. Have to post it in here so I wont forget about it!!

• Ready In: 28 mins
• Yields: 2 Cups

Ingredients

• 1⁄4 cup  oil
• 2  large onions, chopped
• 2  green peppers, chopped
• 1 (4 ounce) jar pimientos
• 2 (8 ounce) cans tomato sauce
• 1 (44 ounce) bottle catsup
• 2 (8 ounce) cans carrots, drained
• 1  teaspoon Worcestershire sauce
• 1  teaspoon  garlic salt
• 2  teaspoons vinegar
• 2 (4 ounce) cans  chopped mushrooms
• 3  sweet pickles, chopped
• 3  sour dill pickles, chopped
• 20  stuffed olives, chopped
• 8  peppercorns
• 1  bay leaf
• 3 (7 1/2ounce) cans tuna

Directions

1. Brown onions in oil.
2. Add peppers and cook until soft.
3. Add everything but the tuna and heat until boiling.
4. Add tuna; cook for 5 minutes.
5. Cool and pour into containers.
6. Keeps well. Can be frozen.
7. Serve with crackers.