1 gal peeled and chopped tomatoes
3 onions
¼ cup salt
mix and let stand 3 hours. drain well and discard juice.
ADD:
1 small can tomato paste
1 TBSP mustard seed
1 cup celery, chopped
½ green pepper chopped
4 jalepeno peppers
¼ cup sugar
½ cup vinegar
Cook 20 minutes (watch so it doesn't burn). Put in sterile jars
You can also add cilantro if you wish.
submitted by: Nell Liepold