© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Zeldaz
Servings: 3 pints
A recipe safe for canning from New Mexico State University, where chiles are serious business!
3 cups peeled cored, chopped tomatoes
3 cups seeded chopped long green chilies
¾ cup chopped onion
1 jalapeño, seded, finely chopped
6 garlic cloves, finely chopped
1½ ups vinegar (5% acidity)
½ teaspoon ground cumin (optional)
2 teaspoons oregano leaves (optional)
1½ teaspoons canning salt
Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer 20 minutes, stirring occasionally.
Ladle hot into pint jars, leaving ½-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0 to 1,000 feet altitude, 20 minutes at 1,001 to 6,000 feet; 25 minutes above 6,000 feet.