16 c. tomato puree
6 jalapeno peppers, chopped fine (seeds removed)
2 c. chopped onion
4 green chili peppers, chopped fine (seeds removed)
2 cloves garlic
1/2 tsp. cumin
1 tbsp. oregano
1 tbsp. salt
3 c. vinegar

Combine all ingredients in large pot and cook over low heat until thick. Pour into hot, sterilized pint jars, leaving 1/2 inch head space. Seal and process in boiling water bath for 20 minutes. Makes 7 pints.