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Tomato and Green Chile Salsa


  • 3 cups peeled, cored, and chopped tomatoes
  • 3 cups seeded, chopped long green chilies
  • 3/4 cup chopped onion
  • 1 Jalapeno pepper, seeded and finely chopped
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  • 6 cloves garlic, finely chopped
  • 1 1/2 cup of vinegar (5% vinegar) or 1/3 cup lime juice
  • 1/2 tsp. ground cumin
  • 2 tsp. oregano leaves
  • 1 1/2 tsp. salt
  • 1/8 cup finely chopped cilantro


I like to eat it fresh, but it needs a day or two days for the flavors to blend. This can also be hot packed for canning.

Source: from a book-Easy to Preserve from the University of Georgia Extension office.


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