Canned Tomato Salsa

Ingredients

• 7 quarts peeled, cored, chopped paste or plum tomatoes
• 4 cups seeded, chopped long green chiles
• 5 cups chopped onion
• 1/2 cup seeded, finely chopped jalapeño peppers
• 6 cloves garlic, finely chopped
• 2 cups bottled lemon or lime juice
• 2 tablespoons salt (optional)
• 1 tablespoon black pepper
• Optional: 3 tablespoons oregano leaves
• Optional: 2 tablespoons ground cumin
• Optional: 2 tablespoons fresh parsley

Steps

1. Wear gloves when handling the hot peppers, and keep your hands away from your face.
2. If you want to peel the long green chiles, slit each one, blister the skins under a broiler or in a 400°F oven for 6 to 8 minutes, cover with a damp cloth to steam, then peel. Seed and chop. Jalapeños don't need peeling.
3. Dip the tomatoes in boiling water for 30 to 60 seconds until the skins split, then into cold water. Slip off the skins and remove the cores.
4. Combine everything except the oregano, cumin and parsley in a large pot. Bring to a boil, stirring often, then simmer for 10 minutes. Add the optional spices and simmer 20 minutes more, stirring now and then.
5. Ladle hot salsa into hot jars, leaving 1/2-inch headspace. Remove air bubbles, wipe the rims and put on the lids.
6. Process pints in a boiling-water canner for 15 minutes.