Salsa - cooking recipe

Ingredients

12 to 14 lb. tomatoes, mashed (28 c.)
2 c. diced peppers
12 to 14 jalapeno peppers, cored (but not seeded)
2 c. sugar
2 c. diced onions
2 1/2 c. diced celery
1/4 c. salt
4 c. vinegar

Preparation

Peel tomatoes; quarter. Mix with other vegetables and cook for 1 1/2 hours. Drain the juices. Add salt, sugar and vinegar. Simmer for 1 1/2 hours until thick. Fill jars and seal.