Recipe Tomato Salsa (Salad)

Required Ingredients:

• 5 pounds Roma tomatoes
• 3 green bell peppers, diced
• 8 stalks celery, chopped
• 8 jalapeno peppers, seeded and minced
• 2 tablespoons white sugar
• 4 cloves garlic, minced
• 4 (4 ounce) cans diced green chiles
• 3 tablespoons salt
• 2 tablespoons dried oregano
• 1 tablespoon ground black pepper
• 3 onions, chopped
• 3 tablespoons chopped fresh cilantro

Preparing/Cooking:

• In a six-quart pot of boiling water, blanch tomatoes, drain and cool under cold water.
• Peel and coarsely chop.
• Return chopped tomatoes to pot, bring to boil and reduce heat.
• Skim juice from top of tomatoes and reserve, if you'd like, for another use.
• Do not overcook and allow tomatoes to remain chunky.
• In two quarts of boiling salted water, add chopped bell peppers, celery, jalapenos, garlic, green chilies and cook until all ingredients are tender.
• Drain and add vegetables to tomatoes.
• Add salt, oregano, black pepper and cilantro.
• Simmer gently for 15 minutes.
• Hot pack the salsa in clean pint jars.
• Follow manufactures suggestions on preparing the lids and jars for proper sealing.

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