3 cups peeled, cored, chopped tomatoes
   3 cups seeded, chopped long green chilies
   3/4 cup chopped onions
   1 jalapeno chile, seeded, finely chopped
   6 cloves garlic, finely chopped
   1 1/2 cups vinegar
   1/2 teaspoon ground cumin (optional)
   2 teaspoons oregano leaf (optional)
   1 1/2 teaspoons salt


Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.

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