Hot Pepper Harissa Sauce

Ingredients:

4 ounces dried New Mexico chili peppers, seeded and stems removed
4 cups chopped seeded cored peeled plum tomatoes
2 cups chopped onions
3/4 lightly packed brown sugar
1 cup cider vinegar
1/2 cup chopped seeded red bell pepper
2 1/2 teaspoons ground cumin
1 1/2 teaspoon ground coriander
4 tablespoons finely chopped garlic
1 tablespoon salt

Instructions:

Yield: 10 4-ounce jars

In a large glass or stainless steel bowl, cover chili peppers with warm water. Weigh chilies down with a bowl or weight to ensure they remain submerged, and soak until softened, at least 20 minutes. Drain, reserving water, and coarsely chop.

In a large stainless steel saucepan, combine tomatoes, onions, sugar, vinegar, red pepper, cumin, and coriander. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture is the consistency of a thin commercial ketchup, about 25 minutes.

In a blender or food processor fitted with a metal blade, combine chiles, garlic, salt, and 3 tablespoons of the reserved chili soaking water. Process until a smooth paste is formed. Add paste to tomato mixture and boil gently for 5 minutes, stirring frequently. Ladle hot sauce into hot jars. Process for 10 minutes.

From allfourburners.com