Salsa (for canning)
7 quarts paste tomatoes, peeled, cored, chopped (see Note)
4 cups long green chili peppers, seeded and chopped
5 cups onion, chopped
½ cup jalapeno peppers, seeded and finely chopped
6 cloves garlic, minced
2 cups bottled lemon or lime juice
2 tablespoons salt
½ tablespoon red pepper
2 tablespoons ground cumin
3 tablespoons oregano leaves
2 tablespoons fresh cilantro
Wash hands thoroughly before handling food. Prepare peppers, wearing rubber gloves while handling them or washing hands thoroughly with soap and water before touching face.
Wash tomatoes. Dip in boiling water for 30 to 60 second or until skins split; then dip in cold water. Slip off skins and remove cores.
Combine all ingredients except cumin, oregano and cilantro in large pot and bring to a boil, stirring frequently. Reduce heat and boil 10 minutes. Add herbs and spices and simmer for another 20 minutes, stirring occasionally.
Ladle hot mixture into hot pint jars, leaving ½-inch headspace. Wipe jar rims. Cap with properly pretreated lids. Adjust lids and process in a boiling water canner for 20 minutes.