Combine all ingredients in a saucepan over medium high heat.
Bring to a boil.
Simmer for 30 minutes or until thick.
When cool, bottle in a 16 ounce jar and refrigerate.
*This recipe makes 2 cups (16 ounces).*
**For a mild version of the salsa, reduce the amount of fresh jalapeños to 2 rounded tablespoons (2 or 3 peppers).**
***For the hot version, increase the amount of jalapeños to 1/3 cup (4 to 5 peppers).***