4 c. chopped Roma tomatoes
1/2 c. chopped onion
1/2 c. chopped jalapeno peppers
1/2 c. chopped celery
2 tbsp. red wine vinegar
2 tbsp. olive oil
1 tsp. ground cardamom
1 tsp. salt

Peel tomatoes. Chop onion, tomatoes and celery. Protect your hands while handling jalapeno peppers. Wash, seed and chop peppers. Mix chopped foods together. Stir in vinegar, oil and spices. Cover and chill at least 4 hours. Recipe can be doubled.