Salsa Verde
contributed by Theresa Skokan

7 C chopped cored peeled green tomatoes
1 C green bell pepper, chopped
1 C red bell pepper, chopped
5 to 10 jalapeno or habanero peppers, seeded and finely chopped
2 C finely chopped red onion
2 cloves garlic, finely chopped
1/2 C lime juice
1/2 C loosely packed finely chopped cilantro
2 tsp ground cumin
1 tsp dried oregano
1 tsp slat
1 tsp black pepper

Prepare caner, jars and lids.  In a large stainless steel saucepan, combine tomatoes, peppers, onions, garlic, and lime juice.  Bring to a boil over medium-high heat, stirring constantly.  Stir in cilantro, cumin, oregano, salt, and black pepper.  Reduce heat and boil gently, stirring frequently for five minutes.  Remove from heat.  Ladle hot salsa into hot jars, leaving 1/2-inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot salsa.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.  Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process both eight ounce and pint jars for 20 minutes.  Remove canner lid.  Wait five minutes, then remove jars, cool and store.