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Salsa (Mild)

6 jalepeno peppers chopped
4 sweet peppers chopped (2 green, 1 red, 1 yellow)
3 cups chopped onions
8 cups chopped and peeled tomatos (roughly 9 large tomatos)
2 stalks of celery chopped
1 small can tomato paste
2 tsp minced garlic
1 tsp paprika
1 tap oregano
1 cup vinagar
1/4 cup sugar
2 1/2 tsp salt

Chop all bye hand (use gloves for the jalepenos)

Cook 1 1/2 to 2 hours on med-low or until vegetables are cooked and salsa is thick. Cook with lid off for the last 1/2 hour. STIR OFTEN so it doesn't burn

Makes 6 pints

Submitted By: Heather Wragg