16 pints

Ingredients

6 quarts tomatoes, peeled

2 large onions

1 bunch celery

1 clove garlic

2 green peppers

13 ounce can jalapeno pepper

4 ounce can chili peppers

1 ½ tablespoons oregano

2 tablespoons cumin

1 tablespoon salt

1 tablespoon pepper

Method

1. Pulse in food processor in batches:

2. Tomatoes, onions, garlic, green peppers, jalapenos and chilis.

3. Then add oregano, cumin, salt, and pepper. Bring to a boil.

4. Place in pint jars and pressure can.

5. Makes 16 pints.