Tomato Salsa

Ingredients

• 3 quarts peeled cored chopped tomatoes
• 2 cups seeded chopped long green chilies
• 2 1/2 cups chopped onions
• 1/4 cup finely chopped seeded jalapeno
• 1 tablespoon fresh cilantro
• 1 cup bottled lemon juice
• 3 garlic cloves
• 1 tablespoon canning salt
• 1/2 tablespoon black pepper
• 1 tablespoon ground cumin

Directions

1. 1

   Combine all ingredients except cumin and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add spices and simmer for 20 minutes, stirring occasionally.

2. 2

   Ladle into hot pint jars (yield 7+ pints), leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 ft altitude; 20 minutes at 1001-6000 ft, 25 minutes above 6,000 ft.

3. 3

   NOW FOR THE ALTERATIONS I MAKE: IF YOU LIKE YOUR SALSA REALLY HOT, CONSIDER USING ONE HABANERO PER JAR (that would be 7). This is my husband's solution when something is not hot enough!

4. 4

   This recipe works best with paste tomatoes. Slicing tomatoes require a much longer cooking time to achieve a desirable consistency. However, you can mix paste tomatoes (Romas) with slicing tomatoes.

5. 5

   The recipe does call for oregano (1-1/2 T), but I prefer not to use it.

6. 6

   Canning is so rewarding -- .