Tomato/Green Chile Salsa

• 3 cups peeled cored, chopped tomatoes
• 3 cups seeded chopped long green chilies
• 34 cup chopped onion
• 1 jalapeno, seded, finely chopped
• 6 garlic cloves, finely chopped
• 1 12 cups vinegar (5% acidity)
• 12 teaspoon ground cumin (optional)
• 2 teaspoons oregano leaves (optional)
• 1 12 teaspoons canning salt

1. Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils.
2. Reduce heat and simmer 20 minutes, stirring occasionally.
3. Ladle hot into pint jars, leaving 1/2-inch headspace.
4. Adjust lids and process in a boiling water canner 15 minutes at 0 to 1,000 feet altitude, 20 minutes at 1,001 to 6,000 feet; 25 minutes above 6,000 feet.

peeled cored, long green chilies, onion, garlic, vinegar, ground cumin, oregano, canning salt

Taken from www.food.com/recipe/tomato-green-chile-salsa-386157 (may not work)