3t. saltadd half and then adjust to taste at the end
2Tblack pepper
Instructions
Prepare water bath canner and sterilize your jars ( you'll need about 10-12 pint jars) and their lids.
In a large stainless steel pot heat the tomatoes and their juice, garlic, lime juice, peppers and onions until boiling. Stir in cumin, oregano, cilantro, salt and pepper. Continue to cook over medium-high heat for 10 minutes. Stir often. Remove from heat and, using a immersion blender or food processor, puree the mixture until it is only slightly chunky, similar to spaghetti sauce.
Ladle the salsa into each jar leaving about a 1/2 inch of headspace. Wipe the rim of each jar to make sure it is clean and then put on the lid and ring and tighten down firmly.
Process pints and/or 8 oz. jars for 20 minutes. ( Quarts for about 30 minutes) Remove the canner lid and wait 5 minutes. Remove the jars and let them rest under a towel until they are completely cool.