7 1/2 pounds tomatoes (about 4 quarts, seeded)
2 c. onion, chopped
2 c. celery, chopped (optional)
1 c. green pepper, chopped (we left out the celery and used more green peppers)
1 c. jalapenos, seeded and chopped
8 Tbsp. wine vinegar
1/2 c. olive oil
4 tsp. salt
3-4 tsp. dried cilantro
1/2 tsp. pepper
4 tsp. mustard seed
4 cloves garlic, crushed
Combine everything and bring to a boil; simmer for 20-30 minutes. Process in water bath canner 15 minutes. Makes 8 pints.
My mom would tell you she plays around with the recipe some every year, so feel free to use different spices or different amounts, or add more jalapenos for more heat, or whatever suits your tastes!