1 qt. tomatoes
1 can diced tomatoes and green chilies
1 clove garlic
1/4 c. parsley, chopped
1 lg. chopped green pepper
2 med. chopped banana peppers
1 c. chopped celery
1/2 jar of sliced jalapenos

Put all ingredients in a 4 quart pressure pan, EXCEPT the jalapenos. Cook at 15 pounds pressure for 5 minutes. Let pressure go down naturally. Open and stir in 1/2 jar of jalapenos and 1/4 cup of the juice. (Save the rest of the jar for another time). Store in refrigerator.