Prep 30 mins
Cook 30 mins
A recipe safe for canning from New Mexico State University, where chiles are serious business!.
- 3 cups peeled cored, chopped tomatoes
- 3 cups seeded chopped long green chilies
- 3⁄4 cup chopped onion
- 1 jalapeno, seded, finely chopped
- 6 garlic cloves, finely chopped
- 1 1⁄2 cups vinegar (5% acidity)
- 1⁄2 teaspoon ground cumin (optional)
- 2 teaspoons oregano leaves (optional)
- 1 1⁄2 teaspoons canning salt
- Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils.
- Reduce heat and simmer 20 minutes, stirring occasionally.
- Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0 to 1,000 feet altitude, 20 minutes at 1,001 to 6,000 feet; 25 minutes above 6,000 feet.
This was a HUGE hit with my neighbors and co-workers, will have to make more as they have cleaned me out. Used Hatch chilis and a mix of home grown beefsteak and store Roma tomatoes. I picked this recipe because it does not call for cilantro. Was worried that the vinegar would be overwhelming but it was not. I used white vinegar.