In a large pot add the tomatoes, onions, peppers, hot peppers, garlic, sugar, salt, cumin and vinegar. Stir often and bring up to a boil, reduce heat to simmer and boil gently for about an hour, continuing to stir occasionally. Sauce should be reduce by half and somewhat thickened. Adjust taste with salt if needed.

Add lids to hot water for 5 min.Pour into sterilized jars and remove air pockets, and fill to 1/2". Wipe rims and seal with lids and apply rims to fingertip tight. Process jars in a water bath. Cover the jars with at least 1-inch of water. Bring to a rolling boil and process for 20 minutes (25 minutes for altitudes 1000 to 3000 ft, 30 minutes for 3,001 to 6,000 ft, 35 minutes for 6,001 to 8,000 and 40 min. for 8,001 to 10,000 ft ). Then turn off heat and let the jars sit in the hot water for 5 minutes.

Remove the jars to a tea towelled lined counter and let cool. You should hear a popping noise when they seal. If any don't seal, place in the fridge and use within a week.

Canned salsa should be used within the year.