Chris's Salsa

By request:

5 qts tomatoes, peeled and chopped
2 lg green tomatoes, chopped
10 jalepeno peppers, chopped
2 cloves garlic, diced
6 onions, chopped
2 cups celery (about 1/2 stalk), chopped
1/4 cup saltscant
1/4 cup honey (it says 3 Tbls, but I just usually dump in about 1/4 cup)
2 green peppers, chopped
1-2 cans tomato paste to thicken it up, if desired (I add 1 or 2, and it's still pretty thin.)

Tomatoes- wash them, and then put them in a pot of boiling water until the skins crack a little. Take them out, let them cool a minute and then peel the skin off, and cut the stem out, and cut any bad spots out. Throw them in the food processor. I do the tomatoes first because it gives me how many batches I'm gonna make. One 5 gallon pail of tomatoes makes about 2 batches, give or take. All of the veggies get chopped up in the food processor. Do the jalepenos last, because it's just easier to get everything else done, in the pots, and then do those. Be sure you wear gloves and don't touch your face!!! After you have everything in a pot, bring it to a boil. Let it simmer for at least 15 mins (but you can let it go all day, too, just don't let it burn. Stir it!) Here, you can play with it to adjust heat and flavor. This recipe, as is, is pretty spicy. I water bath can them. Quarts need 50 mins, pints need 40. One batch makes 8ish quarts, depending on how long you let it boil down.