National Center for Home Food Preservation hot pack canning recipe. I used Roma tomatoes and 5/6 anaheims from our garden and ⅙ hot hatches I roasted and froze in the summer. It is super delicious with chips, but worked less well with some birria beef tacos I made. I’m curious what people think of the vinegar content! Recipe is in the comments.
by Abraprosciutto
1 Comment
TOMATO AND GREEN CHILE SALSA
3 cups peeled, cored, chopped tomatoes
3 cups seeded, chopped long green chiles
¾ cup chopped onions
1 jalapeño pepper, seeded and finely chopped
6 cloves garlic, finely chopped
1-½ cups vinegar (5 percent)
½ teaspoon ground cumin
2 teaspoons oregano leaves
1-½ teaspoons salt
https://nchfp.uga.edu/how/can/canning-salsa/tomato-and-green-chile-salsa/