Cooked Salsa

In a large dutch oven over medium heat, saute the onions and bell peppers in a little oil (enough to coat the bottom of the pan, add more if needed). Cook until soft.

Add the garlic and cook, stirring, for 3-4 minutes.

Add the tomatoes, jalapenos, vinegar, tomato sauce, oregano, cumin, and salt.

Cook, stirring, until the ingredients are incorporated and the mixture comes to a simmer. Let cook for 15 minutes at a simmer.

Divide the salsa between canning jars, leaving 1/2-inch headspace. Wipe the rims then seal the jars with the lids and rings. Invert the jars and let stand for 5 minutes upside down to seal, then turn right side up.

Let the jars cool at room temperature before storing. The salsa will keep, unopened, for up to 1 year.