7 qts. peeled, cored, chopped plum tomatoes
4 c. seeded, chopped long green chilies (any mildly hot green chili)
5 c. chopped onion
1/2 c. seeded, finely chopped jalapeno peppers
6 cloves garlic, chopped fine
2 c. bottled lemon juice
2 tbsp. salt
1 tbsp. black pepper
2 tbsp. ground cumin
3 tbsp. oregano
2 tbsp. chopped fresh cilantro

Combine all ingredients except cumin, oregano and cilantro in a large pot and bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes. Add spices and simmer for another 20 minutes, stirring occasionally.

Ladle hot into clean pint jars, leaving 1/2 inch headspace. Adjust lids and process in a boiling water canner for 20 minutes. Makes 13 pints.