| 3 quarts | tomatoes peeled and chopped |
| 3 large | bell peppers, chopped |
| 3 | jalapeno peppers, chopped |
| 4 medium | onions, chopped |
| 1 large | garlic chopped and minced |
| 1 cup | white vinegar |
| 1 tsp | whole oregano |
| 3 tbsp | salt |
| 1 tbsp | cayenne pepper (for hot… reduce the amount to make milder |
Blend first three ingredients, simmer until reduced to 2 quarts. Stir in remaining ingredients.
Put 1 tsp vinegar in bottom of each jar, fill with salsa and process for 30 minutes in canner.