Hot (And I Mean Hot) Taco Sauce

• 8 large tomatoes, peeled and quartered
• 3 garlic cloves
• 3 medium onions, cut in chunks
• 1 tsp. cumin
• 1/4 tsp. cayenne pepper
• 3 fresh green chillies or 1 (4 oz.) can chopped green chillies
• 10 to 12 jalapeno peppers
• 3 tsp. salt

1. Boil jalapenos, stem and peel.
2. (Wear gloves when handling hot peppers or be really careful to wash thoroughly after working with them or you'll be sorry.
3. The seeds are the hottest part of a jalapeno, so if you just can't take really firey foods, leave most of the seeds out.)
4. Boil green chillies if using fresh ones; peel. Blend all ingredients together in blender or food processor until consistency desired.
5. (I like it left a little chunky.)
6. Simmer until volume is reduced somewhat and it thickens, about 30 to 40 minutes.
7. Stir occasionally to keep from sticking.
8. Freezes well or put in sterilized jars, seal and process in boiling water bath for 10 minutes.
9. Makes 4 pints.

tomatoes, garlic, onions, cumin, cayenne pepper, green chillies, peppers, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=529943 (may not work)