Santa Maria Salsa

Servings: Over 1 quart

  28       oz           Can plum tomatoes
  16       oz           Can stewed tomatoes
   1                    Celery stalk
   1                    Green pepper, minced
   2       clove           Garlic
  12                    Green onions, minced, using half of tops
   4       oz           Roasted, peeled green chiles
   2                    Jalapenos, canned, minced
   1       ts           Juice from jalapenos
   1       tb           Apple cider vinegar
   1       ts           Sugar
                        Salt to taste
     3/4   tb           Cilantro, snipped

Drain the tomatoes, reserving the liquid for soups or stew.  Squeeze the seeds out of the plum tomatoes.  Chop the tomatoes and prepare the rest of the vegetables, combining them with the chile  juice,sugar, vinegar, salt and cillantro.

Place the salsa in a glass bowl, cover with plastic wrap, and allow the flavor to steep for at least two hours.  Keeping power 5 days.