Mimi's Texas Salsa

Mimi’s Texas Salsa
1 large onion–finely chopped
4 cloves garlic–minced
4 jalapenos–finely chopped + 2 Serano peppers
1 large bunch cilantro–chopped
4 cans (14.5 oz) crushed tomatoes
or use regular tomatoes and put them in the blender–pulse on & off a couple of times
½ cup olive oil or canola oil
½ cup white vinegar
1 teaspoon sea salt or kosher salt
½ teaspoon cumin
+ a little black pepper

Heat the oil. Add onions & garlic. Cook until they are translucent. Add jalapenos. Stir well for 1 minute. Add vinegar & salt, then tomatoes & cilantro. Bring to boiling point.
Taste. If it is too picante, add another can of tomatoes. If too mild, add another jalapeno or some crushed red pepper.

Put in clean pint jars. Seal. Put in water bath. Bring to a boil and then turn down and simmer for 20 minutes. Let cool a bit and then remove jars from the water. Let cool. Then store on shelves. Once you open a jar, refrigerate it.

Variation: if you only make a pint or so–any amount that will be used within a week or 10 days–you don’t have to put it in the water bath. But keep it refrigerated and don’t keep it too long.
Mimi also suggested you could make the amount called for in the recipe, keep it refrigerated and share it with friends and family. Or you could do a half recipe.
The water bath, though is really not difficult. Be sure to wipe the mouth of each jar with a damp rag because it must be perfectly clean to get a good seal. When the jars are sealed right, the lids will kinda pop downwards a little when they cool. In fact you’ll hear the little popping sound and you can feel it by touch. (Compare to unsealed jar and you’ll see the difference.)