2 3/4 lbs. jalapeno peppers
4 (#3) cans crushed tomatoes (use Progresso)
5 or 6 lbs. yellow onions
1 garlic pod, whole
1 bunch cilantro
2 tbsp. sugar
1 tbsp. garlic salt
4 oz. Worcestershire sauce
2 tbsp. cayenne pepper
1/4 tsp. oregano
2 c. vinegar

Cook tomatoes until boiling. Chop up other ingredients in food processor. Add to the tomatoes. Turn heat down to simmer until peppers and onions are soft.

Serve with tortilla chips. This salsa stores well.