Tomato and Green Chile Salsa

Gather

Ingredients

• 3 cups peeled, cored, chopped tomatoes
• 3 cups seeded, chopped long green chiles
• ¾ cup chopped onions
• 1 jalapeño pepper, seeded and finely chopped
• 6 cloves garlic, finely chopped
• 1-½ cups vinegar (5 percent)
• ½ teaspoon ground cumin
• 2 teaspoons oregano leaves
• 1-½ teaspoons salt

Preserve

Instructions

1. 01

   Wear gloves for the peppers. Prepare the peeled, cored tomatoes and onion. Seed and chop the peppers; jalapeños need no peeling. If peeling long green chiles, slit and blister at 400°F for 6 to 8 minutes or over a protected burner, cover briefly, cool, and peel.

2. 02

   Combine all measured ingredients in a large saucepan. Stir frequently until boiling, then lower the heat and simmer for 20 minutes.

3. 03

   Ladle the hot salsa into hot pint jars. Retain ½-inch headspace, release air, recheck the level, clean the rims, and apply lids.

4. 04

   Process hot pints in a boiling-water canner for 15 minutes at 0-1,000 ft. For a higher location, obtain the longer time from the elevation tool.
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