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Give the jalapenos a good rinse and de-stem them. Be sure to wash your hands after handling them. More info on handling hot chiles.
Saute a roughly chopped ½ onion and 2 whole, peeled garlic cloves in a glug of oil over medium heat.
Once the onion is browning you can add 1 teaspoon Mexican oregano, some freshly cracked black pepper, and ¼ teaspoon cumin (optional). Briefly cook until fragrant and then add: the de-stemmed jalapenos, ¾ cup white vinegar, ½ cup water, and ½ teaspoon salt. Bring to a simmer and then add everything to a blender.
Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. I usually leave it a bit chunky but you can always blend it thinner.
Add mixture to three 5 oz. bottles or a small Mason jar. Store in the fridge where it will keep for at least a month.