Place 9 half pint jars and lids in a boiling water canner to sterilize them. Bring to a simmer over medium heat.

In a large saucepan combine the onions, garlic, and vinegar. Bring to a boil over high heat, stirring occasionally. Reduce heat and boil gently for 2 minutes.

Stir in the tomatoes and peppers and return the mixture to a boil for 3 minutes. Add in cilantro, oregano, sugar, hot sauce, cumin, salt, and pepper. Return to a full boil, stirring constantly. Reduce heat and simmer 5 minutes.

Remove the jars from the boiling water canner and fill them, leaving 1/2 inch of headspace. Remove air bubbles and adjust headspace if needed.

Wipe jar rims and place the lid on top. Place screw band on jar and tighten to fingertip tight.

Place jars back in the boiling water canner, cover, and bring to a full boil. Process jars for 15 minutes. After 15 minutes remove from heat and remove lid and allow to sit for 5 minutes.

Remove jars from the water and allow them to cool for 24 hours.

Check seals after 24 hours and store in a cool place for 1 year.