Tomato-Green Chile Salsa  [ canned ]

Recipe from: Mary Victoria Parker
Servings: 3 pints

3 cups peeled, cored, chopped tomatoes
3 cups seeded, chopped long green chiles
3/4 cup chopped onions
1 jalapeqo, seeded, finely chopped
6 cloves garlic, finely chopped
1 1/2 cups vinegar
1/2 tsp ground cumin, optional
2 tsp oregano leaves, optional
1 1/2 tsp salt

Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 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 at 1,001-6,000 feet; 25 minutes above 6,000 feet.