• Wash tomatoes, core and blend in high powered blender until smooth. Add to large roaster pan or stock pot, and bring to a simmer at medium heat or 300 degrees on roaster pan.
• Mince onions and garlic, and sauté lightly in oil in pan until they are translucent, and the garlic is fragrant. Add to tomato puree mixture.
• Toast dried peppers in hot cast iron pan for 10-30 seconds on each side, making sure not to burn. Continue with the rest of the peppers and set aside to cool. Once the peppers are cool, remove the seeds and stems and place peppers in a large pot filled with water and bring to a boil. Cook the peppers for 5 minutes, or until they are softened. Remove peppers from water and blend until smooth, using cooking liquid if needed to help blend. Add to tomato mixture.
• Add the remaining ingredients to the sauce and combine well. Continue to cook until the flavors are combined, 30-45 minutes.
• Allow to cool and store in the refrigerator and use within 5 days or process for a shelf-stable sauce. To store without canning, ladle in freezer-safe containers and place upright in a freezer for 6-12 months.

Processing Instructions:

• Ladle hot sauce into hot pint jars, leaving 1 inch of headspace.
• Wipe rims and place two-piece top onto the jar, tightening to finger tight.
• Place jars in a pressure canner on the rack with 2″ of water in the bottom. Place lid on canner and lock. Allow the steam to vent for 10 minutes.
• Process at 10 pounds of pressure, pints for 50 minutes, or quarts for 60 minutes.
• Turn off the heat; cool the canner to zero pressure. Let stand for 5 more minutes before removing the lid. Let the jars cool in the canner for 10 minutes. Remove the jars and place them on a wire rack or towel.
• Allow to cool and sit, undisturbed for 12-24 hours, once removed from the canner. Check that all jars are sealed properly. If not, place it in the refrigerator and use it right away. Sealed jars will store on the shelf for 1 year.