makes about six 8-ounce jars or 3 pint jars

3 cups cored peeled tomatoes
3 cups chopped seeded jalapeno peppers
1 cup chopped onions
1 cup cider vinegar
6 cloves garlic, finely chopped
2 TBS finely chopped cilantro
2 tsp dried oregano (PS: use Mexican Oregano if you have it)
1 1/2 tsp salt
1/2 tsp ground cumin
Directions:

Prepare canner, jars and lids

In a large stainless steel saucepan, combine all the ingredients.  Bring to a boil over medium-high heat, stirring constantly.  Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

Ladle hot salsa into jars, leaving 1/2 inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding more hot salsa.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip tight.

Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process both 8-ounce and pint jars for 15 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool and store.

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