Green Chiles and Tomatoes
Before serving this cooked salsa, add 1 teaspoon cumin powder and stir in chopped cilantro. Serve as an all-purpose sauce with chips for a dip, with enchiladas or tacos, or as a relish or condiment with grilled meats, poultry, or fish.
3 cups peeled and chopped tomatoes
3 cups chopped green New Mexico chile, roasted, peeled, seeds and stems removed
1½ teaspoons salt
1 1/4 cups white vinegar
Combine all of the ingredients in a saucepan, bring to a boil, cover, and simmer for 5 minutes.
Pack in hot, clean, sterilized jars, taking care to use all the liquid. Process according to the directions above.