Recipe(tried): Tomato Salsa (canning recipe)

You will not get the same results with salsa as a fresh one since they must be cooked and canned according to USDA or other reliable safe tested recipes. Otherwise, you will be at a risk for food borne illnesses including botulism. Here is one for you.

Tomato Salsa

4 cups peeled, cored, chopped tomatoes
2 cups seeded chopped long green chiles
1/2 cup seeded chopped jalapenos
3/4 cup chopped onions
4 cloves garlic, finely chopped
2 cups vinegar 5% acidity
1 tsp. ground cumin
1 T. oregano leaves
1 T. fresh cilantro
1 1/2 tsp. salt

Combine all ingredients in large saucepan. Bring to a boil, stirring frequently. Reduce heat, simmer 20 minutes. Ladle into hot pint jars. Leave 1/2 inch headspace. Seal with lids. Process in water bath for 15 minutes. Add 5 minutes for each level of altitude change.

Makes 4 pints.

Do not change amounts of ingredients. This is the USDA approved recipe for making with slicing tomatoes. There are a few other recipes that contain green tomatillas, one for paste tomatoes, etc.