4 C peeled, cored, chopped slicing tomatoes (5-6 tomatoes)
2 1/2 C seeded chopped chiles and peppers, any combination
(I used 1 long green chili, 4 fresh jalepenos and about 1 C canned jalepenos)
3/4 C chopped onion
4 cloves shopped garlic
2 C vinegar
1 t ground cumin
1 T oregano
1 T fresh cilantro
1 1/2 t salt
Combine and boil. Reduce to simmer and let simmer for 20 minutes. Pour into pint and half pint jars with 1/2 inch headspace. Water bath for 15 minutes. Makes 4 pints.
This recipe is from the 1996 Salsa Recipes for Canning pamphlet put together by Val Hillers and Richard Dougherty as a Pacific Northwest Extension Publication.
:: this post is included in the Carnival of Home Preserving