1 lg. can peeled tomatoes (drained & pureed)
1 can stewed tomatoes
1 can Brooks made for Chili Tomato Sauce (med.)
1 can Brooks made for Chili Tomatoes (med.)
1 can tomato sauce
1/2 c. vinegar
1/2 c. sugar
1 whole stalk celery
3-4 green peppers
3-4 yellow onions
3 bunches green onions
Banana peppers or red peppers in season
Jalapeno peppers to taste (5 or 6 is mild)

Cut up vegetables. Mix all ingredients. Cook on low heat until vegetables are tender. Refrigerate.

Makes 4 quarts.