In a medium nonreactive saucepan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 1 minute. Add the tomatoes. Season with salt and pepper. Saute for 1 minute. Add the jalapeno, remaining spices and vinegar. Bring to a boil, reduce the heat to medium low and simmer for 1 hour. Remove from the heat and cool completely. Pour the mixture into a sterilized 1 quart canning jar. Process the jar according to basic canning procedures. Can be used the next day or will keep for up to 1 month under refrigeration.