Prickly Pear's Salsa

• 1 whole bulb fresh garlic
• 1/2 small 3 oz (84 grm). can diced jalapena peppers (or to taste)
• 3 green bell peppers
• 3 large sweet onions
• 5 ribs celery
• 5 lbs (2.3 kg). tomatoes
• 1 7 oz (196 grm). can diced green chiles
• 1-1/4 cups (300 ml) cider vinegar
• 1 8 oz (224 grm). can tomato sauce
• 1 6 oz (168 grm). can tomato paste
• 1 tsp (5 ml) sea salt
• 10 tbsp (150 ml) sugar (or to taste)
• 2 tbsp (30 ml) constarch with 1/4 cup (60 ml) water to form slurry

1. Finely dice all vegetables and place in a large stock pot.
2. Mix vinegar, tomato sauce, tomato paste, sea salt and sugar together and pour over vegetables.
3. Add the cans of jalapenas and green chiles.
4. Cook, after bringing to a boil and then to a simmer, for about 30 minutes.
5. Stir often.
6. If a salsa with a high viscosity is desired, add the slurry and cook until thickened.
7. (This will help the salsa adhere to the tortilla chips it's served with.)
8. Pack in hot, sterile pint jars.
9. Process for 45 minutes in a boiling water bath.

garlic, peppers, green bell peppers, sweet onions, celery, tomatoes, green chiles, cider vinegar, tomato sauce, tomato paste, salt, sugar, constarch

Taken from online-cookbook.com/goto/cook/rpage/0017EC (may not work)