3 cups chopped peeled cored tomatoes
3 cups chopped jalapeno peppers
1 cup chopped onions
6 cloves garlic, minced
2 tablespoons minced cilantro
2 teaspoons oregano
1 1/2 teaspoons salt
1/2 teaspoon cumin
1 cup cider vinegar

1. Combine all ingredients in large saucepot.
2. Bring mixture to a boil.
3. Reduce heat.
4. Simmer for 10 minutes.
5. Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space.
6. Adjust 2-piece caps.
7. Process for 15 minutes in boiling-water canner.