Jalapeno Salsa

This makes about 3 pints, I store it in the refrigerater, The longer it sits the hotter it gets. With this recipe you always have salsa in the refrigerator.

• Ready In: 40 mins
• Yields: 3 pints

Ingredients

• 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

Directions

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.