- 3 cups chopped, peeled, cored tomatoes
- 3 cups chopped jalapeno peppers
- 1 cup chopped onion
- 6 cloves garlic, minced
- 2 tablespoons minced cilantro
- 2 teaspoons oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon cumin
- 1 cup cider vinegar
- Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving Â‘1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.