1/2 bushel tomatoes
5 or 6 onions
3 or 4 bell peppers
4 big long green peppers (banana)
3 or 4 jalapeno peppers
3 cloves garlic (to taste)
1 bunch celentia (opt.)
Salt (canning) & pepper (to taste)
1/4 c. vinegar (white)
1/2 tsp. Fruit Fresh (each jar), opt.

Peel and dice tomatoes. Put into kettle. Cook. Remove excess juice. Boil separately 10 minutes long green and jalapeno peppers. Cool. Remove seeds. (Cut into pickles.) dice onions. Add to tomatoes. Add garlic, peppers, salt and pepper and celentia. Cook to desired thickness. Add vinegar just before you bottle. Pressure cook for 10 minutes. Use for dip on nacho chips, tacos or taco salad.