1 Gallon diced tomatoes (I used restaurant size can)
8 Stalks celery- minced
3 green peppers- minced
1/2 Tsp black pepper
1 jalapeno chili-minced
1 serrano chili minced
1 Cup packed brown sugar
1/2 Tsp minced garlic
1 Tbs dry mustard
1 Tbs paprika
1 Tbs salt
1/8 Tsp cayenne pepper
1 Cup vinegar-clear
2 Tbs liquid smoke
Combine all ingredients in large pot. Cook until vegetables are all cooked up stirring occasionally to prevent scorching. Cook until the consistency of catsup. It could take 1-1/2 hours or more.
Be sure and use low heat. Its easier to keep from sticking this way. Ladle into hot sterilized jars with 1/4 inch headroom. Process 1/2 pints and pints 20 minutes in boiling water bath. Yield is about 8 half pints or 4 pints. Approx.
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