Makes about twelve 8-ounce jars or six pint jars

9 dried chili peppers (Cascabel, Ancho, Guajillo, New Mexico)
Hot water
12 cups diced, cored peeled tomatoes
3 cups chopped red onions
1 1/2 cups tightly packed finely chopped cilantro
15 cloves garlic, finely chopped
6 jalapeno peppers, seeded and chopped (leave seeds for more heat)
3/4 red wine vinegar
1 TBS salt
3/4 tsp hot pepper flakes

Directions:

In a heatproof glass or stainless steel bowl, combine dried chilies with hot water to cover.  Weigh chilies down with a bowl or a weight to ensure they remain submerged, and soak until softened, about 15 minutes.  Drain off half of the water.  Transfer chilies and remaining water to a blender or food processor fitted with a metal blade and puree until smooth.

Meanwhile, prepare canner, jars and lids.

In a large stainless steel saucepan, combine chili puree, tomatoes, onions, cilantro, garlic, jalapeno peppers, vinegar, salt and hot pepper flakes.  Bring to a boil over medium-high heat, stirring constantly.  Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

Ladle hot salsa into hot jars, leaving 1/2-inch headspace.  Remove air bubbles and adjust headspace, if necessary by adding hot salsa.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process both 8-ounce and pint jars for 15 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool and store.