Canned Tomato/Green Chile Salsa
Author: New Mexico State University Extension Services
Ingredients
3 cups peeled, cored, chopped tomatoes
3 cups seeded, chopped long green chiles
3/4 cup chopped onions
1 jalapeno, seeded, finely chopped
6 cloves garlic, finely chopped
1 1/2 cups vinegar
1/2 teaspoon ground cumin
2 teaspoon oregano leaves
1 1/2 teaspoon salt
Directions
Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 20 minutes, stirring occasionally.
Ladle hot into pint jars, leaving 1/2-inch head space. Adjust lids and process in a boiling, 20 minutes at 1,001-6,000 feet (Wasatch Front); 25 minutes above 6,000 feet. Makes 3 pints.
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