Salsa

Step one
Skin 8 quarts tomatoes
2 cups of chopped onions
2 cups chopped celery
1 cup chopped green peppers
1/2 cup canning salt

Mix above with hands---Don't handle too much-leave tomatoes whole. Let marinate over night. Drain juices.

Step Two
chop 2 to 4 jalepeno peppers.... 1 1/2 cups or to your taste. Leave seeds in to make it hot!
3/4 cup sugar
1 cup vinegar
2 Tbl. mustard seed 1 teas. corn starch
Mix in blender.

Step 3
Mix step one and two and bring to a boil. Break tomatoes up as cooling. Fill jars, place lids on and process in water bath for 1/2 hour.
Makes about 36 pints.