Salsa - cooking recipe

Ingredients

3 qt. peeled tomatoes, chopped
2 c. onions, diced
1 c. green pepper (sweet)
3 c. celery, diced
chopped jalapenos to taste
1/4 c. salt
1 1/2 Tbsp. black pepper
1/2 c. sugar
1/4 c. brown sugar
1 c. white vinegar

Preparation

Pour salt on tomatoes, onions, pepper and celery.
Put in refrigerator overnight.
Drain well the next day; do not press vegetables.
Put in a large kettle and add black pepper, sugar and vinegar.
Cook until thick on low, stir and let boil.
Seal in jars.
One batch makes approximately 5 pints.