Salsa

Salsa

1 lug tomatoes (about 50)
2 large onions
6 stalks celery-individual
2 green peppers
2 10 oz. cans jalepenos-chopped but don't drain.
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt

Scald tomatoes-peel. Cut into 8-10 pieces. Place in large pan. Add other chopped things and spices. Mix well. Cook until boiling. Use full heat. When boiling turn heat down to med-low. Cook 5 min. Stir often.

If you want thick sauce. Mix 1/2 c. flour, 2/3 c. water stir (or shake in jar) until smooth. Add to sauce and bring back to boil. Put in pint jars and seal 10 min bath.

This was a little spicy, so I might suggest 1/2 jalepenos.

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