Tomato Salsa (using paste tomatoes)

7qts tomatoes peeled, cored and chopped
4C long green chilies peeled, seeded and chopped
5C chopped onion
1/2C jalapeno peppers seeded, finely chopped
6 cloves garlic, finely chopped
2C lemon juice
2T salt
1T black pepper
2T ground cumin (optional)
3T oregano leaves
2T fresh cilantro

Combine all ingredients except cumin, oregano, and cilantro in a large
pot and bring to boil, stirring frequently, then reduce heat and simmer
until the mixture thickens. Add spices and simmer for another 20
minutes, stirring occasionally. Ladle hot into pint jars, leaving 1/2
inch headspace. Adjust lids and process in a boiling water canner:
15 minutes 0-1000 feet
20 minutes 1001-6000 feet
25 minutes above 6000 feet

Yield 13 pints

Note: If you use slicing tomatoes this recipe requires much longer
cooking time to achieve a desirable consistency.