3 c. peeled, cored & chopped tomatoes
3 c. chopped, seeded long green chilies
3/4 c. chopped onion
1 jalapeno pepper, seeded & finely chopped
6 cloves garlic, finely chopped
1 1/2 tsp. ground cumin
2 tsp. oregano leaves
1 tsp. salt (opt.)

Combine all ingredients in a large saucepan and heat, stirring frequently until mixture boils. Reduce heat and simmer for 20 minutes, stirring occasionally. Ladle into pint jars, leaving 1/2" headspace. Adjust lids and process in boiling water canner 15 minutes at 0-1000 ft. altitude, 25 minutes above 6000 ft., 20 minutes at 1000 - 6000 ft.