Here it is once more with the final product in our jars.
- 7 cups peeled, cored, chopped Roma tomatoes
- 2 cups seeded, chopped long green chiles
- 2 1/2 cups chopped onion
- 1/4 cup seeded, finely chopped jalapeño peppers
- 3 cloves garlic, finely chopped
- 1 cups bottled lemon or lime juice
- 1 tablespoons salt
- 1/2 tablespoon black pepper
- 1 tablespoons greek oregano
- 1/4 cup fresh cilantro
The jalapeño peppers do not need to be peeled. The skin of long green chiles may be tough and can be removed by heating the peppers.
Usually when peppers are finely chopped, they do not need to be peeled. If you choose to peel chilies, slit each pepper along the side to allow steam to escape.
Combine all ingredients except oregano and cilantro in a dutch oven and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 10 minutes, stirring occasionally.
Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot into clean, 10 hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed.
Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner for 15 minutes.
IMPORTANT:The only change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice. You can interchange the peppers, jalapenos for seranos or habaneros but do not add more.