My Father was not a wood worker, so he did not leave me any great tools.
When this time of year comes around and I have an abundance of bell peppers, I think of the great salad dressing he use to make. The recipe was given to him from a small Italian restaurant at 12th and Geary, in San Francisco, in 1944.
Chop; one small onion, one stalk of celery, one green pepper and one or two cloves of garlic.
Fill pint jar with, 1/3 cup wine vinegar, 1/3 cup of chili sauce or catsup, 1/3 cup olive oil. Add fresh ground pepper, 1/2 t. of Italian seasoning, 2 or 3 drops of Worcestershire sauce.
Combine all ingredients and allow to marinate. The longer you can wait the better it tastes.
Every time I make it I sware I am going to make a quart or more.