Ingredients:
2 Jalapenos w/seeds (add more for extra heat)
3 long Anahiem peppers (optional)
2 large white onions
1 bundle fresh cilantro
5 green bell peppers
9 quarts tomatoes (Romas work best)
2 cups celery
1 cup vinegar
1/2 cup sugar
1/3 cup salt
1 tsp paprika
4 tsp garlic powder
1 1/2 tsp cumin
1 1/2 tsp perrer
1 Tb oregano
1 tsp basil
Finely chop all vegetables. Blanche tomatoes and remove skin. Chop or puree in blender. Add all ingredients in a large stock pot and bring to boil. Let simmer 4-6 hours until desired thickness. Stir occasionally so tomatoes do not scorch. Place in hot bottle and invert, or use canning kit.
