12 oz. can pickled jalapeno (mild)
4 oz. can diced green chilies
1 bell pepper
2 med. onions
28 oz. can tomatoes, with juice
3/4 c. white vinegar
1 cloves garlic
1 tsp. oregano
1 tsp. cumin
2 tsp. salt

Drain and wash jalapenos. Add all other ingredients in blender or processor (including juice from tomatoes). Mix until desired consistency. Can alter hotness by amount of jalapenos put in - one whole can is moderately hot. Will keep several weeks in the refrigerator.