Fresh Summer Salsa

- 1 medium onion, peeled and quartered
- 2 ribs celery, cut in 2-inch pieces
- 1 green pepper, cored, seeds and ribs removed, cut in 6-8 pieces
- 2 fresh or canned jalapeno peppers
- 4 medium tomatoes, peeled
- 2 Tbs. red wine vinegar
- 3 Tbs. vegetable oil
- 1 tsp. salt
- 1 tsp. sugar
- 1 Tbs. fresh parsley or cilantro

Prepare onion, celery and green pepper. Wearing rubber gloves, remove stem and seeds from jalapeno pepper. Chop vegetables coarsely in food processor or put through food grinder. Cut tomatoes in half and squeeze gently to remove seeds and most of liquid. Finely chop tomatoes by hand or in food processor. Stir tomatoes into pepper mixture. Add remaining ingredients and refrigerate several hours before serving.

Recipe courtesy of Bear Wallow Books, Old-Fashioned Vegetable Garden Recipes, page 29.