Procedure: Wear rubber gloves to cut and prepare the long green chilies and jalapenos. I remove the seeds. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip each tomato into cold water, slip off skins, and remove cores. Combine all ingredients in a large pot and bring to a boil, stirring frequently. reduce heat and simmer 20 minutes, stirring occasionally. Fill hot salsa into hot pint jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean towel. Adjust lids and process.