Place tomatoes, onions, red peppers, chilies and garlic in the bowl of a food processor, working in batches, pulse until evenly chopped but still chunky, or until smooth if you prefer.

Combine all ingredients in a large stainless steel pot and bring to a boil over high heat, stirring frequently. Lower heat and simmer until thickened, about 1 ½- 2 hours, stirring occasionally to prevent scorching. Sauce is done when it’s thick enough to hold shape on a spoon.

Prepare boiling water canner while chili sauce is cooking. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

Ladle hot sauce into a hot jar leaving a 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars for 20 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.