Wash the tomatoes, peppers, and cilantro under cool water. Set aside for water to drain.

Heat water in a saucepan to boiling. Ensure there is enough water to cover 1 or 2 tomatoes. Blanch the tomatoes 1 or 2 at a time, immediately transferring the tomatoes from the boiling water to a cold water bath. Continue until all tomatoes are blanched.

Remove the stem and core from the tomatoes, and peel off the skin. Discard skin, stems, and cores.

Chop the tomatoes, retain the seeds and juices, and measure 7 cups.

Wearing gloves, cut off the tops or stems of the peppers and remove the seeds and ribs from inside the pepper. Some seeds may be retained for spicier salsa. Chop the peppers and discard the stems and seeds.

Peel and chop the red onion and measure 2 cups of chopped onions.

Peel and chop 2 cloves of garlic.

Measure ½ cup of loosely packed cilantro. Remove large stems if preferred, then chop or mince the cilantro.

Place the chopped tomatoes, peppers, onions, and garlic in a large saucepan or stock pot. Add ½ cup of bottled lime juice and stir to combine.

Place the saucepan on the stove and cook over medium-high heat until the mixture begins to boil, stirring frequently.

Add the cilantro, cumin, oregano, salt, and pepper to the boiling mixture and stir to combine. Reduce heat to medium and boil the salsa for 3 minutes, continuing to stir frequently.

Spoon or pour the salsa verde into prepared jars, leaving ½" headspace.

Wipe the rims of the jars with a clean cloth and apply 2-part canning lids.

If you choose not to can your salsa, allow it to cool on the counter, store it in the refrigerator for up to 3 weeks, or store it in the freezer and use it within 6 months.

Preserve the salsa verde using a hot water bath canning method.  Process pint and half-pint jars for 20 minutes. Allow the jars to sit in the canner with the heat turned off for 5 minutes once processing time is complete.

Use a jar-lifter and place the jars on a towel on the counter to cool for 12-24 hours. Check the seals and refrigerate any jars that did not seal for immediate use.

Salsa processed and sealed using a canning method can be stored in a cool, dry place, where it will maintain quality for 18 months. Refrigerate once opened.