Mary'S Salsa

• 12 qt. tomatoes, smashed up
• 4 green peppers, chopped
• 6 medium onions, chopped
• 2 bunches celery, chopped
• 10 to 12 jalapeno peppers or yellow hot peppers
• 1/2 c. sugar
• 1 scant c. vinegar
• 1/4 c. lime juice
• 1/2 to 3/4 c. salt (canning type)
• 3 (12 oz.) cans tomato paste
• 6 Bluegills or other small fish
• 1 qt. water
• 1 qt. diced potatoes
• 1 small diced onion
• 2 stalks celery, diced
• 1 1/2 c. stewed tomatoes
• 2 c. shredded cabbage
• 1 c. diced carrots
• 1 small can okra, diced (juice and all)
• 2 qt. chicken broth
• 2 tsp. basil
• 1 tsp. ground allspice

1. Clean fish and cook in 1-quart water for 30 minutes.
2. Remove skin and bones from fish.
3. Save fish and broth.
4. Combine rest of ingredients and simmer for 2 hours.
5. Add fish and broth from fish. Salt and pepper to taste.

tomatoes, green peppers, onions, bunches celery, peppers, sugar, vinegar, lime juice, salt, tomato paste, bluegills, water, potatoes, onion, stalks celery, tomatoes, cabbage, carrots, okra, chicken broth, basil, ground allspice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=494311 (may not work)