Salsa

8 quarts (30-40) roma tomatoes
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.