TOMATO SALSA

5  lb.		Roma tomatoes
1-1/2  cups		green bell peppers, diced
8		stalks celeries
8		jalapeno peppers,s minced
2  tablespoons		sugar
4		cloves garlic,s minced
16  ounces		green chiles
3  tablespoons		salt
2  tablespoons		oregano
1  tablespoon		pepper
1-1/2  cups		onions, chopped
3  tablespoons		chopped fresh cilantro

Tip: Click on the ingredient links to learn the nutritional information for all the TOMATO SALSA ingredients. The serving size for any ingredient in TOMATO SALSA may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a six-quart pot of boiling water, blanch tomatoes, drain and cool under cold water. Peel and coarsley chop. Return chopped tomatoes to pot, bring to boil and reduce heat. Skim juice from top of tomatoes and reserve, if you would like for another use. Do not overcook and allow tomatoes to reamin chunky. In two quarts of boiling salted water, add chopped bell peppers, celery, jalapenos, garlic, green chilies and cook unitl all ingredients are tender. Drain and add vegetables to tomatoes. Add salt, oregano, black pepper and cilantro. Simmer gently for 15 minutes. Hot pack the salsa in clean pint jars. Follow manufacturers suggestions on preparing the lids and jars for proper sealing.