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3 cups peeled, cored, chopped tomatoes
3 cups seeded, chopped long green chiles
¾ cup chopped onions
1 jalapeno pepper, seeded and finely chopped
6 cloves garlic, finely chopped
1½ cups vinegar, white or cider
½ tsp. ground cumin
2 tsp. oregano leaves
1½ tsp. table salt
1 Pkg. of your favorite cornmeal tortilla
Wash tomatoes, dip in boiling water for 30 to 60 seconds or until skins split and then dip into cold water. Peel off skins, remove cores and chop.
Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 20 minutes, stirring occasionally. Put into jars, leaving ½-inch headspace.
Adjust lids and process in a boiling water canner for 15 to 20 minutes, depending upon altitude (15 minutes at 1,000 feet or lower and 20 minutes for higher elevations).
Yield: 3 pints
Caution: Wear rubber gloves while handling chiles or wash hands thoroughly with soap and water before touching your face.
