Victoryred Salsa

• 4 (29 ounce) cans tomato puree
• 2 (29 ounce) cans water (tomato puree cans)
• 2 big sweet onions, diced
• 4 green bell peppers, diced
• 4 jalapeno peppers, finely diced
• 6 stalks celery & leaves
• 8 tablespoons vinegar
• 1 teaspoon salt
• 1 teaspoon pepper
• 8 teaspoons minced garlic
• 1 tablespoon dill weed
• 2 tablespoons cilantro
• 14 cup fresh parsley
• 8 tablespoons sugar
• 1 (16 ounce) can diced tomatoes
• 1 (16 ounce) can sweet corn, drained
• 1 teaspoon cumin
• 1 teaspoon Emeril's Original Essence

1. add all ingredients to large stock pot mix well put on medium heat 1 hour till a good boil STIRING OFTEN.
2. then simmer 1 to 2 hours till thick and vegetables are tender.
3. then allow to cool then put in air tight jars put in fridge keeps very well.

tomato puree, water, sweet onions, green bell peppers, peppers, stalks celery, vinegar, salt, pepper, garlic, dill weed, cilantro, parsley, sugar, tomatoes, sweet corn, cumin

Taken from www.food.com/recipe/victoryred-salsa-215591 (may not work)