Tomato and Green Chile Salsa

Ingredients:

• 3 cups peeled, cored, and chopped tomatoes
• 3 cups seeded, chopped long green chilies
• 3/4 cup chopped onion
• 1 Jalapeno pepper, seeded and finely chopped
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• 6 cloves garlic, finely chopped
• 1 1/2 cup of vinegar (5% vinegar) or 1/3 cup lime juice
• 1/2 tsp. ground cumin
• 2 tsp. oregano leaves
• 1 1/2 tsp. salt
• 1/8 cup finely chopped cilantro

Directions:

I like to eat it fresh, but it needs a day or two days for the flavors to blend. This can also be hot packed for canning.

Source: from a book-Easy to Preserve from the University of Georgia Extension office.