12 c. chopped tomatoes
3 c. chopped celery
2 c. diced onions
1/8 c. salt
1 c. white vinegar
2 tbsp. mustard seed
2 (6 ox.) cans tomato paste
1 sm. can green chilies
Jalapeno peppers

Day 1: Combine first 4 ingredients. Mix, cover and let stand overnight.

Day 2: Drain and save juice. Add all remaining ingredients. For hot salsa, add about 2-4 slices of jalapeno pepper. Mix all ingredients together and cook on low for 2-3 hours. Can be frozen.