Homemade Tomatoes & Green Chiles - Ro-Tel Style

12 cups peeled, deseeded and quartered paste tomatoes

1 cup finely chopped mild green chili peppers (ex. Poblano or Anaheim)

1-2 jalapeno peppers, optional

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon dry oregano

1/2 teaspoon ground coriander

bottled lemon juice

INSTRUCTIONS:

1. Wash, core, peel and deseed tomatoes. Cut the tomatoes in 4-6 sections, depending on the size of your tomato. Add the prepared tomatoes to a large stockpot.

2. Wash and remove the stem and seeds of the chili peppers and jalapeno (if using). Finely chop the peppers and add them to the tomatoes.

3. Add salt, pepper, oregano, and coriander to the stockpot and bring to a boil. Reduce heat and let simmer for 10 minutes, stirring occasionally.

4. To hot sterilized pint canning jars, add 1 Tablespoon of lemon juice.

5. Pour the hot mixture into each jar, leaving ½” headspace. Run a plastic knife down the sides of each jar to remove any air bubbles. Wipe the rim, apply a heated lid and ring.

6. Add jars to a water bath canner and process for 40 minutes for pints. Be sure that the water is 2 inches above the tops of the jars and the processing time begins when the jars are at a soft and continuous boil.

7. Remove jars from canner using a jar lifter and place on a thick towel. Let cool for at least 12 hours. Check to make sure each jar is sealed and label the jar. Place in a cool, dark area for storage.

*Be sure to adjust processing time based on your altitude.

Enjoy!