Tomato Salsa

Directions

1. 1
   Combine all ingredients except cumin and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes.
2. 2
   Add spices and simmer for 20 minutes, stirring occasionally.
3. 3
   Ladle into hot pint jars (yield 7+ pints), leaving 1/2-inch headspace.
4. 4
   Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 ft altitude; 20 minutes at 1001-6000 ft, 25 minutes above 6,000 ft.
5. 5
   NOW FOR THE ALTERATIONS I MAKE: IF YOU LIKE YOUR SALSA REALLY HOT, CONSIDER USING ONE HABANERO PER JAR (that would be 7).
6. 6
   This is my husband's solution when something is not hot enough!
7. 7
   This recipe works best with paste tomatoes.
8. 8
   Slicing tomatoes require a much longer cooking time to achieve a desirable consistency.
9. 9
   However, you can mix paste tomatoes (Romas) with slicing tomatoes.
10. 10
    The recipe does call for oregano (1-1/2 T), but I prefer not to use it.
11. 11
    Canning is so rewarding -- .