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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A recipe safe for canning from New Mexico State University, where chiles are serious business!. Ingredients:
3 cups peeled cored, chopped tomatoes |
3 cups seeded chopped long green chilies |
3/4 cup chopped onion |
1 jalapeno, seded, finely chopped |
6 garlic cloves, finely chopped |
1 1/2 cups vinegar (5% acidity) |
1/2 teaspoon ground cumin (optional) |
2 teaspoons oregano leaves (optional) |
1 1/2 teaspoons canning salt |
Directions:
1. Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils.
2. Reduce heat and simmer 20 minutes, stirring occasionally.
3. Ladle hot into pint jars, leaving 1/2-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.
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