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LOCATION: Recipes >> Preserving >> Salsa 20

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Tomato Salsa

4 cups peeled chopped cored tomatoes
2 cups seeded chopped long green chilies
1/2 cup seeded chopped jalapeno peppers
3/4 cups onions
4 cloves garlic finely chopped
2 cups vinegar
1 tsp. ground cumin
1 Tbs. oregano leaves
1 Tbs. fresh cilantro
11/2 tsp. salt

Combine all ingredients in a large saucepan and bring to a boil.
Reduce heat, simmer 20 minutes, stirring occasionally. Ladle into
hot pint jars 1/2" headspace Adjust lids

BWB canner 15 minutes (20 if you are 1001-6000 feet, 25 above 6000
feet)

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