Mary'S Salsa - cooking recipe

Ingredients

12 qt. tomatoes, smashed up
4 green peppers, chopped
6 medium onions, chopped
2 bunches celery, chopped
10 to 12 jalapeno peppers or yellow hot peppers
1/2 c. sugar
1 scant c. vinegar
1/4 c. lime juice
1/2 to 3/4 c. salt (canning type)
3 (12 oz.) cans tomato paste
6 Bluegills or other small fish
1 qt. water
1 qt. diced potatoes
1 small diced onion
2 stalks celery, diced
1 1/2 c. stewed tomatoes
2 c. shredded cabbage
1 c. diced carrots
1 small can okra, diced (juice and all)
2 qt. chicken broth
2 tsp. basil
1 tsp. ground allspice

Preparation

Clean fish and cook in 1-quart water for 30 minutes.
Remove skin and bones from fish.
Save fish and broth.
Combine rest of ingredients and simmer for 2 hours.
Add fish and broth from fish. Salt and pepper to taste.