Cooked Salsa for Canning (Tammy Phelps)

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.