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1
Soak the chilies in hot water until they soften, about 20 minutes.
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2
Drain, reserving about 1/4 cup of the soaking liquid.
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3
In a blender or food processor, blend the chilies with the garlic, salt and about 3 tablespoons of the soaking liquid.
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4
Blend until you achieve a uniform paste; set aside.
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5
In a large pot, bring the tomatoes, onions, sugar, vinegar, red pepper, cumin and coriander to a boil.
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6
Reduce the heat and boil gently, uncovered, until the mixture has the consistency of a thin tomato ketchup, about 25 minutes.
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7
Stir frequently to prevent scorching.
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8
Prepare jars and lids; bring water in canner up to boiling.
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9
After the tomatoes have reached preferred consistency (or after 25 minutes), add the pureed chili mixture to the tomato mixture.
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10
Season with salt.
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11
Bring it all back up to a boil and continue to boil for 5 minutes, stirring frequently.
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12
Ladle the hot sauce into the hot jars, leaving 1/2 inch of headspace.
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13
Run a plastic knife down the sides to remove air bubbles.
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14
Wipe the rims of the jars with a clean, wet paper towel, then center lids on the jars.
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15
Screw on bands until they are fingertip tight, taking care not to overtighten.
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16
Place filled jars in canner, making sure they are completely covered with boiling water by at least an inch.
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17
Put the lid on the canner and return to a boil once it reaches a rolling boil, let the jars process for ten minutes.
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18
Remove the jars to cooling rack or a tea-towel protected countertop to cool.
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19
Best flavor develops after two weeks.
