Per Pint:
13 oz. Roma tomatoes, chopped
1.3 oz. Poblano pepper, seeded and chopped
.15 oz jalapeno pepper, seeded and finely chopped
1/2 medium onion, chopped
2 T. bottled lemon juice (or 1/2 t. citric acid)
1/3 clove garlic, finely chopped
1/3 t. dried cumin (optional)
1/2 t. dried oregano (optional)
1/3 t. fresh cilantro, finely chopped (optional)
1/2 t. salt
1/4 t. pepper
Place all ingredients except cumin, oregano and cilantro on a pan, bring to a boil, stirring frequently. Simmer for 10 minutes, stirring often. Add cumin, oregano and cilantro, simmer additional 20 minutes, stirring occasionally.
Can using hot pack method with 1/2-inch head space. Process with a water bath for 15 minutes for pint jars (adjust for altitudes above 1,000 ft). After processing, place jars on a towel, separated by 1" to cool.