2 lb. jalapeno peppers
2 whole garlic pods
1 whole bunch celery
6 lg. onions
9 bell peppers
Cider vinegar

Wash and sterilize jar caps and rings. Keep these hot. Grind all the vegetables. Put in a large pot and add vinegar until you have the consistency you like. Heat until this boils, let boil for 5 minutes. Pack in jars and seal. Let stand 6 weeks. This is great as is for dip, added to beans or to any Mexican food. Use this to make nachos or add to Cheez Whiz for dip.