| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Salsa, Vegetables, Canning | 4 | Pints | |
INGREDIENTS
| 4 | c | Peeled; cored chopped tomatoes |
| 2 | c | Seeded; c hopped long green chilies |
| 1/2 | c | Seeded; chopped jalapeno peppers |
| 3/4 | c | Chopped onions |
| 4 | Cloves garlic; finely chopped | |
| 2 | c | Vinegar |
| 1 | ts | Ground cumin |
| 1 | tb | Oregano leaves |
| 1 | tb | Fresh cilantro |
| 1 1/2 | ts | Salt |
INSTRUCTIONS
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 1/2-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 [email protected] on Sep 7, 1998, converted by MM_Buster v2.0l.
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