Jalapeno Salsa

Jalapeno Salsa 

2 pounds tomatoes peeled and chopped to measure 3 cups 

One 7 oz can diced Jalapeno's or 12 fresh jalapeno's finely chopped, seeds removed 

1 onion peeled and chopped 

6 garlic cloves minced 

2 tablespoons finely chopped fresh cilantro 

2 teaspoons ground oregano

1 1/2 teaspoon kosher or pickling salt 

1/2 teaspoon ground cumin 

1 cup cider vinegar 

Place all the ingredients in a 5 to 6 quart pot. Bring the mixture to a boil over high heat, stirring to combine, reduce the heat to low, simmer, uncovered for 10 minutes 

Ladle your hot salsa into the prepared jars, leaving 1/4 inch head space. Process the filled jars in a water-bath canner for 15 inutes from the point of boiling, use any unsealed jars within 2 months.