1 c. ground chili peppers (more or less depending on desired hotness)
18 lbs. tomatoes
3 c. chopped onions
1 tbsp. salt
1 tbsp. oregano
1/2 c. vinegar
3 to 4 tbsp. dried cilantro
1 tbsp. cumin (or to taste)
1 tbsp. minced garlic

Chop peppers in food processor. (Avoid contact with skin or eyes.) Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins and remove cores. Coarsely chop tomatoes.

Combine tomatoes, peppers and remaining ingredients in large saucepan. Bring to a boil. Cover and simmer 10 minutes. Pour into hot jars, leaving 1 inch head space. Adjust lids and process pints for 20 minutes at 10 pounds of pressure. Makes about 9 pints.

If you accidentally get salsa too hot, add some chopped, canned tomatoes to it serving time.