Mexican Tomato Sauce

2-1/2 to 3 lb. chile peppers
18 lb. tomatoes
3 cups chopped onions
1 tbsp. salt
1 tbsp. oregano
1/2 cup vinegar (5% acidity)

YIELD: About 7 quarts

PROCEDURE: CAUTION: WEAR RUBBER GLOVES WHILE
HANDLING CHILES OR WASH HANDS THOROUGHLY WITH SOAP AND
WATER BEFORE TOUCHING YOUR FACE. Wash and dry chiles. Slit
each pepper on its side to allow steam to escape. Peel
peppers using one of the following methods:

Oven or broiler method: Place chiles in oven (400
degrees Fahrenheit) or broiler for 6-8 minutes until skins
blister.

Range-top method: Cover hot burner, either gas or
electric, with heavy wire mesh. Place chiles on burner for
several 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. Cool and slip
off skins. Discard seeds and chop peppers. Wash tomatoes
and dip in boiling water for 30 to 60 seconds or until
skins split. Dip in cold water, slip off skins, and remove
cores. Coarsely chop tomatoes and combine chopped peppers
and remaining ingredients in large saucepan. Bring to a
boil. Cover. Simmer 10 minutes. Fill hot jars, leaving
1-inch headspace. Adjust lids and process.

Process in pressure canner at 10 lb. pressure for 20 minutes pints, 25 minutes quarts.