Chili Tomato Sauce

Begin by placing the tomatoes into a large cooking vessel over medium heat. Allow them to cook for 1 hour, periodically removing any excess liquid or scum that forms on the surface.

Next, add vinegar, bell peppers, onion, both sugars, chile peppers, lime juice, and salt to the pot. Reduce the heat to a low simmer and continue cooking until the liquid has reduced and the sauce thickens, taking anywhere from 3 to 5 hours. Taste and adjust the seasonings as needed.

As you near the end of cooking, inspect four 1-quart containers for any damage or imperfections. Discard any that are defective and proceed with the rest. Submerge these containers in simmering water until they are ready to be filled.

Before filling the jars, wash any new lids and rings in warm soapy water to ensure they are clean. Remove the sauce from the heat and skim off any foam that forms on the surface. Fill the hot, sterilized jars with the sauce, leaving about 1/4 inch of space at the top. Use a clean knife or thin spatula to remove any air bubbles that may have formed.

To ensure a tight seal, wipe the rims of the jars with a moist paper towel to remove any residue. Place lids on top and screw them on tightly.

To ensure the jars are properly sterilized, place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the pot using a holder. Pour in more boiling water to cover the jars by at least 1 inch, then bring the water back to a rolling boil. Cover the pot and process the jars for 10 minutes.

Once the jars have cooled, remove them from the pot and let them rest several inches apart for 12 to 24 hours. To verify that the lids are sealed properly, press the center of each lid with your finger to ensure it does not move up or down. Remove the rings for storage and keep them in a cool, dark area.