8 qts. canned or fresh cooked tomatoes
5 (12 oz.) cans tomato paste
9 green peppers
3 stalks celery
3 (3 oz.) bottles Tabasco sauce
3 tbsp. sugar
6 onions
1 tbsp. garlic salt
2 tbsp. vinegar

Chop vegetables, mix all ingredients together. Fill jars and process 2 minutes. Makes 24 pints. You can cut down on Tabasco and add about four jalapeno peppers with seeds to 1/2 a batch.