8 to 10 tomatoes, peeled
2 onions, chopped
4 to 5 green or red bell peppers (or some of each)
3 med. fresh jalapeno peppers, chopped
1/2 c. vinegar
1 (6 oz.) can tomato paste
1 tsp. chili powder
2 cloves garlic, chopped
1 tbsp. salt
1/2 tsp. fresh cilantro
1/2 tsp. oregano
4 stalks celery, chopped

Simmer on top of stove for 30 minutes. Meanwhile, in a water bath canner or large pot, bring enough water to a rolling boil to cover jar with 4 inches of water above the lid.

Ladle hot salsa into clean, hot canning jars, leaving 1/4 inch headspace. Wipe rim of jar with a clean, damp paper towel. Adjust jar lid. Lower jars into boiling water. When water returns to a boil, begin timing 15 minutes.

After 15 minutes has elapsed, remove jars from canner using a canning jar lifter. Place in a draft free place to cool. Do not touch jars for 24 hours.

Yield: 2 or 3 pints; depends on size of vegetables.