Yield: 3 Pints
Measure | Ingredient |
---|---|
3 cups | Peeled; cored chopped tomatoes |
3 cups | Seeded; chopped long green chilies |
¾ cup | Chopped onions |
1 \N | Jalapeno pepper; seeded, finely chopped |
6 \N | Clove garlic; finely chopped |
1½ cup | Vinegar |
½ teaspoon | Ground cumin |
2 teaspoons | Oregano leaves |
1½ teaspoon | Salt |
Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils Reduce heat and simmer for 20 minutes, stirring occasionally. Lade\\le hot into pint jars, leaving ½-inch headspace.
Adjust lids and process in a boiling water canner: 15 minutes f\\at 0-1000 feet altitude; 20 minutes at 1,001-6000 feet; 25 minutes above 6,000 feet.
Yield 3 pints.
Posted to MM-Recipes Digest by PMCiesla@... on Sep 7, 1998, converted by MM_Buster v2.0l.