Yield: 4 Pints
Measure | 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 \N | Cloves garlic; finely chopped |
2 cups | Vinegar |
1 teaspoon | Ground cumin |
1 tablespoon | Oregano leaves |
1 tablespoon | Fresh cilantro |
1½ teaspoon | Salt |
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.