Linda's "The Best" Salsa

6 large tomatoes (about 3 lbs.), peeled, seeded, and chopped
1 4-oz. can chopped jalapenos
1/2 c. chopped red, green, or yellow peppers
1 c. chopped onion
6 t. minced garlic
2 T. oregano
1-1/2 t. salt
1/2 t. cumin
1 c. apple cider vinegar

In a large sauce pot, combine all ingredients. Bring mixture to a boil. Reduce heat and simmer for about 10-15 minutes.

If canning, ladle hot salsa into hot pint jars up to 1/4" below rim. Wipe jars clean and seal with lids. Process 15 min. in a boiling-water canner. Cool to 12-24 hours. Remove bands. Will keep for 12-18 months in a cool, dark place.

Eat with chips or mix with a jar of Velveeta cheese and warm in the slow cooker for a great dip.

From Linda Hoeft.