3 diced onions
1 bunch green onions
3 bell peppers
5 celery stalks
4 lbs. peeled tomatoes
4 (4 oz.) cans green chilies
2 tbsp. vinegar
1 (15 oz.) tomato sauce
10 shakes cumin
3 tsp. oregano
3 cloves garlic, diced
2 tsp. garlic salt
2 tsp. red chili flakes
3 tbsp. parsley flakes

Heat for 2 hours and let simmer until the ingredients get cooked to your chunkiness or softness. While hot, pour into sterile jars and pressure can for 15-20 minutes. This recipe works well doubled or tripled.