jalapeno salsa

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We made Jalapeno Salsa from The Perks. (A Ball Book of Canning Recipe)
 
Ingredients – 3 cups chopped peeled cored tomatoes
3 cups chopped jalapeno peppers  *We used 2 cups jalapenos and 1 cup assorted peppers (bell, banana, hot banana)
1 cup chopped onion
6 cloves garlic, minced *We used 3 cloves (they were huge!)
2 tablespoons minced cilantro *We doubled this
2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon cumin
1 cup cider vinegar
 
Directions – Combine all ingredients in large sauce pot.
Bring mixture to a boil.
Reduce heat.
Simmer for 10 minutes.
Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space.
Adjust 2-piece caps.
Process for 15 minutes in boiling-water canner.