Tangy Tomato Aspic

1 1/4 c. boiling water
1 3 oz. pkg lemon Jello
1 8-oz. can tomato sauce
1 1/2 T. wine vinegar (or Balsamic vinegar)
1/2 t. salt (opt.)
1 t. finely minced onion
1/8 t. hot pepper sauce
Ground cloves to taste
1 C. diced celery

Dissolve Jello in water.  Add rest of ingredients, except celery, and refrig. until slightly thickened. Add celery and pour into 4-cup mold or whilte fluted salad bowl.  To serve, unmold onto bed of lettuce.

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