6 large tomatoes
1 buncheon sliced
2 stalks celery
1 pound baby carrots, peeled and cubed
1 medium head cabbage, roughly chopped
1/2 fresh avocado - peeled, pitted and cut into bite-size serving pieces
Rinse and repeatedly dump squeezed tomato pulp and carrots into large colanders. If necessary, mix some with celery. If necessary, combine cabbage - avocado & tomato pulp with desired amount of chili. Bring to a boil, simmer, blot the tomato pulp mixture down to desired consistency, and pour into colander. Bury frozen vegetables overnight.