Hot Barbecue Sauce

Yields about 9 pints Caution, wear rubber gloves while handling chili peppers or wash hands thoroughly with soap and water before touching your face. Wash and dry the peppers, slit the sides of the peppers & peel them by placing peppers in oven at 400 degrees or a broiler for six to eight minutes until skins blister. Allow peppers to cool. Place in a pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes, peel each pepper by slipping off the skin. Discard seeds and chop peppers. Wash tomatoes & peel. Coarsely chop tomatoes & combine chopped peppers and remaining ingredients in a large kettle. Bring to a boil. Simmer uncovered two to three hours until the initial volume is reduced by 1/3 to 1/2. Stir frequently to avoid burning. Fill jars, leaving 1 inch headspace. Adjust lids and process pints 20 minutes & quarts 25 minutes in a pressure canner with 10 pound pressure.