Chunky Salsa - cooking recipe

Ingredients

4 qt. tomatoes
1 1/2 c. chopped celery
1 c. chopped green pepper
1 c. chopped yellow pepper
2 c. chopped onions
15 to 16 Herndez brand jalapenos, stemmed and seeded (can alter to taste)
3 Tbsp. olive oil
1/2 c. sugar (optional)
salt and pepper to taste

Preparation

Drain tomatoes; save juice.
Put tomatoes and jalapenos in food processor.
Add tomato juice for moisture, a little at a time, to desired mixture.
Saute onions, celery and peppers in olive oil until tender.
Do not overcook.
Let cool.
Mix all ingredients.
Pour into jars and seal.
Make about 4 to 5 quarts.