Tomato/Green Chile Salsa

A recipe safe for canning from New Mexico State University, where chiles are serious business!.

• Ready In: 1 hr
• Yields: 3 pints

Ingredients

• 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

Directions

1. Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils.
2. Reduce heat and simmer 20 minutes, stirring occasionally.
3. 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.