Salsa with Anahiem Peppers

• 5 cups (1175 ml) peeled and chopped tomatoes
• 1 cup (225 ml) finely chopped Anaheim chilies
• 1/2 finely chopped yellow onion
• 1/2 cup (125 ml) finely chopped green onion
• 1/3 cup (80 ml) seeded and minced jalapenos
• 1/2 cup (125 ml) white vinegar (5% acidity)
• 1 tbsp (15 ml) minced garlic
• 2 tsp (10 ml) to 3 tsp (15 ml) chopped fresh cilantro
• 1 tsp (5 ml) salt
• 1 tsp (5 ml) ground cumin
• 1 tsp (5 ml) Tabasco
• 1 tsp (5 ml) oregano

1. Prepare jars and lids for canning.
2. Place all ingredients in large pot and bring to boil.
3. Simmer 5 minutes.
4. Ladle salsa into jars, leave 1/2 inch headspace.
5. Wipe rims.
6. Attach lids.
7. Process in boiling water canner for 15 minutes.

tomatoes, anaheim chilies, yellow onion, green onion, jalapenos, white vinegar, garlic, fresh cilantro, salt, ground cumin, tabasco, oregano

Taken from online-cookbook.com/goto/cook/rpage/001009 (may not work)