Randy's Salsa

I like to grow a lot of tomatoes, and this is a great way to use them up instead of letting them go to waste. I like this salsa because I can portion it and freeze it and enjoy my tomatoes for months after the harvest is over. It can also be canned but I'm not really into that.

• Ready In: 55 mins
• Yields: 3 pints

Ingredients

• 3  cups  peeled peeled seeded chopped tomatoes
• 1  cup whole tomato (approx. 2 roma tomatoes)
• 2  cups  seeded chopped mild long green chilies
• 1  cup  chopped banana pepper
• 3⁄4 cup  chopped onion
• 2  jalapeno peppers, seeded, finely chopped
• 6  garlic cloves, finely chopped
• 1⁄2 cup vinegar
• 1⁄2 teaspoon ground cumin
• 2  teaspoons oregano leaves
• 1 1⁄2 teaspoons salt

Directions

1. Put vinegar into a blender with the two whole roma tomatoes: skin, seeds, and all (1 cup's worth of tomatoes approximately - with vinegar should come out to approximately 1.5 cups). Blend until it's liquefied.
2. Combine all ingredients in a large saucepan and bring to a boil, stirring frequently. Reduce heat and simmer for 20 minutes, stirring occasionally.