2 qt. peeled chopped tomatoes
1/2 to 1 c. chopped, seeded jalapenos
1 1/2 c. chopped onion
2 cloves garlic, minced
2 tbsp. honey
1/2 tsp. salt
1 tsp. ground coriander
1 1/2 tsp. ground cumin
2 c. vinegar

Combine all ingredients in a non-aluminum kettle and cook between a simmer and a boil about 30 minutes or until sauce is as thick as you like. Ladle into hot jars and process 10 minutes in a boiling water bath. Makes 4 pints. (I don't water bath mine. I just heat the lids in a pan of hot water, and make sure the salsa is hot when I put it in the jar, dry the hot lid and screw it down tight.)