1 teaspoon garamma
2 stalk celery leaves
1 teaspoon celery seed
10 bell peppers, seeded and quartered
1 onion, finely diced
1 cup whole peeled tomatoes
3 large tomatoes, quartered
2 stalks celery leaves
2 lemons
20 black peppercorns
green onions
1/2 teaspoon ground cinnamon
1/4 teaspoon salt