Tomato salsa (using slicing tomatoes)
4 Pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Peeled; cored chopped tomatoes |
| 2 | cups | Seeded; c hopped long green chilies |
| ½ | cup | Seeded; chopped jalapeno peppers |
| ¾ | cup | Chopped onions |
| 4 | Cloves garlic; finely chopped | |
| 2 | cups | Vinegar |
| 1 | teaspoon | Ground cumin |
| 1 | tablespoon | Oregano leaves |
| 1 | tablespoon | Fresh cilantro |
| 1½ | teaspoon | Salt |
Directions
Combine all ingredients in a large saucepan and bring the mixture to a boil, stirring frequently. Reduce heat and simmer 20 minutes, stirring occasionally. Ladle hot into pint jars, leaving ½-inch headspace. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 feet altitude; 20 minutes a 1,001-6,000 feet; 25 minutes above 6,000 feet.
Yield 4 pints.
Posted to MM-Recipes Digest by PMCiesla@... on Sep 7, 1998, converted by MM_Buster v2.0l.