Tomato Salsa (Using Slicing Tomatoes)

Categories: Salsa, Vegetables, Canning
Yield: 4 Pints

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

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 PMCiesla@aol.com on Sep 7, 1998, converted
by MM_Buster v2.0l.

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