Salsa - Medium - cooking recipe

Ingredients

4 (28 ounce) cans crushed tomatoes (Contandina)
1 (28 ounce) can Rotel tomatoes & chilies
1/2 lb jalapeno, seed half
3 medium red onions
1 (14 ounce) container frozen green chiles (or canned)
14 ounces sofrito sauce
1 cup cider vinegar
1 (12 ounce) can tomato paste
1 tablespoon cumin
1 teaspoon Mexican oregano
1/2 teaspoon black pepper
6 teaspoons garlic (minced)
1/4 cup olive oil
1 lime, juice of
1/2 bunch fresh cilantro

Preparation

Place all items in large pot.
Bring quickly to a boil.
Reduce heat and simmer for 10 minutes.
15 minutes in the canner.
Makes 15 pints.