7 qt peeled, cored, chopped tomatoes
4 C. seeded, chopped long green chiles
5 C. chopped onion
1/2 C. finely chopped, seeded jalapenos
6 cloves garlic, finely chopped
2 C. bottled lemon juice
2 T. salt
1 T. black pepper
2 T. ground cumin, optional
3 T. oregano leaves, optional
2 T. fresh cilantro, optional
Combine all ingredients except cumin, oregano and cilantro into a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch head space. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude (20 min 1,001-6000 ft; 25 minutes above 6,000 ft)