This is as close as I’ve come to replicating my favourite Hatch green chile and tomato salsa. The recipe is from New Mexico State University where chiles are serious business and it’s safe to can in boiling water if that appeals. Jars of salsa that do not seal when canned may be safely re-processed within 24 hours.
I’ve also frozen it with good results. Salsa makes a great gift or dish for a potluck.