New Mexico Salsa - cooking recipe

Ingredients

2 (4 oz.) cans chopped green chilies
3 to 4 stalks celery, diced
2 bunches green onions, diced
1 can black olives, chopped
2 (29 oz.) cans cooking tomatoes, chopped
salt and pepper to taste
1/4 c. cider vinegar (more for mild, less for hot)
1 to 2 jalapenos, chopped (optional)

Preparation

Mix all ingredients together.
Refrigerate overnight to blend flavors.