4 ripe tomatoes
1 med. onion
1/2 green pepper
1 jalapeno pepper
1 celery stalk
4 tbsp. vegetable oil
2 tbsp. white vinegar
1 tsp. garlic salt
1/2 tsp. black pepper (coarse ground)

Pour boiling water over tomatoes. Let set 1 minute. Remove and immerse in cold water, cut out stem, peel. Cut tomatoes in quarters. Place in blender or food processor and chop fine. Pour in a bowl.

Peel onion, cut into chunks. Place in blender. Slice celery in 1/4 inch slices, add to blender. Cut green pepper in half, remove ribs and seeds. Cut one of the halves into chunks, add to blender. Cut stem from jalapeno, add to blender. Add 1 cup water, turn blender on and chop fine.

Drain off liquid. Add peppers, onion and celery to tomatoes. Stir in garlic salt and vegetable oil. Cover. Place in refrigerator overnight, stir occasionally. Serve with nacho or wide corn chips.