3 quarts peeled, chopped fresh tomatoes, 1 cup chopped sweet green peppers, 1 cup hobanero peppers, cut in half, 1 cup jalapeno peppers, cut in half and 2 large onions, chopped, 1 cup Hungarian yellow peppers and 3 hot chili peppers.
Place all ingredients in large soup kettle and simmer, while stirring often. Add 2 Tablespoons ground cumin, 1 Tablespoon cilantro and 1 Tablespoon oregano, and 2 Tablespoons crushed garlic. Add 1 cup vinegar and 3 Tablespoons salt and 3 Tablespoons Worshishire sauce. Simmer for about 5-6 hours. Remove from stove and cool slightly.
Place cooked peppers in Foley or other type strainer to remove seeds and skins. Discard seeds and skins. Save sauce in clean kettle as you work. Now you should have a thick sauce to be canned.
Place sauce in clean pint jars and seal with hot lid and band. Process 15 minutes in hot water bath canner. Wear gloves when working with hot peppers.
This makes a snappy hot enchilada sauce. Approx. 7 pints
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