3 cups celery
3 cups onion
3 green peppers
2 yellow peppers
2 jalapeño peppers
8 garlic buttons
1/2 cup red wine vinegar
3 Tbsp. salt
1 tsp. pepper
1/2 tsp. oregano
2 Tbsp. sugar
Blanch tomatoes and peel. Pulse in blender or food processor. Pulse all vegetables in food processor until fine but not pureed.
Combine all ingredients in large pot and simmer 4-5 hours. Bottle in wide-mouth, pint size canning jars. Process for 20 minutes.
Makes 12-14 pints.
