Dad's Salsa

I tweak this one quite a bit so I will give you my version that I make every year but I still call it Dad's Salsa.

10 pounds Roma tomatoes
1 1/2 c green peppers chopped up
2 cups walla walla sweet onions
1/4 c. White sugar
1 1/2 cup distilled vinegar
1 Tablespoon Salt
1 Tablespoon Celery Salt
3 Large cloves Garlic chopped/minced (sometimes I will use the already minced stuff from costco and sometime the fresh stuff hand chopped.)
1/2 teaspoon oregano
1 jalapeno (food porcessed to almost nothing.)

I use the boil method to peel my tomatoes. You blanch them in boiling water for 30 seconds and then the skins fall right off. After I peel them I cut them in half and squeeze out a bit of the juice, I found that if you don't give them a sqeeze the salsa is too watery. Then I chop them up and throw them into a large stock pot. Add the remainder of the ingredients. Stir and cook over medium to medium high heat with lid on till it is thick. My never gets to thick with a lid on. I usually only cook it for about an hour. Place in sterile jars and water bath for 15 minutes.

This salsa goes quickly in our house. You can make it hotter by adding more jalapenos but we like a more mild version. One year I made it with 2 jalapenos and David was the only one that could eat it.