4 qts. tomatoes, peeled (about 24)
1 1/2 c. green peppers, chopped (may use red)
2 or so c. onions, chopped
1 1/2 c. vinegar
About 10 very hot chili peppers

Put tomatoes, peppers and onions through a coarse grinder or food processor.

Add: 1 tbsp. celery seed 1/2 tsp. ground ginger 1/2 tsp. cinnamon 1/2 tsp. allspice 1/2 tsp. ground cloves

Combine all ingredients. Simmer as desired, until thick, about 3 hours. Stir frequently to prevent sticking. Pour into hot jars, 1/4-inch head space. Process 15 to 20 minutes in hot water bath. Be sure that salsa is in the water bath at least 15 to 20 minutes after the water comes to a full rolling boil to prevent spoilage. Makes 8 pints.