1 c. chopped green pepper for mild
1 c. jalapeno peppers for hot
3 qt. peeled & chopped tomatoes
3 c. chopped celery
2 c. chopped onion
1/4 c. salt

Sprinkle salt over vegetables, let stand overnight and drain. Mix together and bring to a boil:

1 c. brown sugar
3/4 c. white sugar
1 1/2 tsp. black pepper
1 c. white vinegar
4 or 5 tsp. Tabasco sauce (only for hot salsa)

When boiling, add 1 1/2 teaspoons whole mixed pickling spice in a tea strainer or tied in a cheese cloth. Let steep 1 minute. Add drained vegetables. Bring to a boil again. Pack in hot jars. Process in water bath 15 minutes. Makes 6 pints.