Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1          28 oz can  hunt's whole tomatoes -- chopped and
                        -- undraine
  1           8 oz can  hunt's tomato sauce
  1           4 oz can  green chilies
     1/2           cup  diced celery
     1/2           cup  diced onion
  1         tablespoon  sugar
  1           teaspoon  salt
                        black pepper -- to taste
  1           teaspoon  canned whole jalapenos -- seeds removed,
                        -- diced, up to 2

Preparation:

In a medium size bowl, combine all ingredients; mix well. Cover and let stand in refrigerator at least 2 hours. Salsa will get hotter the longer it stands. Makes 2 qts.

Nutritional Information:

88 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 22g Carbohydrate; 0mg Cholesterol; 2186mg Sodium