Salsa

Salsa

2 large cans or 6 cups diced tomatoes 

2 jalapeño peppers, finely diced

1 white onion or 1 1/3 cups finely diced

5 heaping tsp of minced garlic

2 tsp salt

1 1/2 tsp celery salt

1 1/2 tsp cumin

Cilantro

Basil

Mix all ingrediants in a medium saucepan and bring to a boil. Cook for approximately 15 minuts or until softened. Thicken if necessary with tomato paste. 

Keeps well in fridge for 2 weeks or indefinitely by canning.