Tomato Green Chile Salsa
Ingredients
- 3 cups tomatoes, peeled, cored and chopped
- 3 cups long green New Mexico or Anaheim chiles, seeded and chopped
- 3/4 cup onion, chopped
- 1 jalapeño, seeded and finely chopped
- 6 cloves garlic, minced
- 1-1/2 cups apple cider vinegar (minimum 5% acidity)
- 1/2 tsp ground cumin
- 2 tsp dried Mexican oregano
- 1 1/2 tsp fine sea salt
Instructions
- Combine all ingredients and bring to a boil, stirring frequently.
- Reduce the heat and simmer for 20 minutes, stirring occasionally.
- Ladle into hot sterilized pint canning jars, leaving ½ inch headspace. Adjust lids and process in a boiling water canner for 25 minutes.