TOMATO SALSA

TOMATO SALSA

"The hardest part is peeling and chopping the 40 Roma tomatoes"

5 lbs. Roma tomatoes
3 green peppers, diced
8 stalks celery, chopped
8 jalapeno peppers, seeded and minced
2 Tbsp. white sugar
4 cloves garlic, minced
4 (4-oz.) cans diced green chilies
3 Tbsp. salt
2 Tbsp. dried oregano
1 Tbsp. black pepper
3 onions, chopped
3 Tbsp. chopped fresh cilantro

In a six-quart pot of boiling water, blanch tomatoes, drain and cool under cold water. Peel and coarsely chop. Return chopped tomatoes to pot, bring to boil and reduce heat. Skim juice from top of tomatoes and reserve, if you like, for another use. Do not overcook and allow tomatoes to be chunky.

In two quarts boiling water, add chopped bell peppers, celery, Galapagos, garlic, green chilies and cook until 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 manufactures suggestions on preparing the lids and jars for proper sealing.

Yield: 48 servings.