Picante Sauce - cooking recipe

Ingredients

12 to 14 fresh jalapeno peppers
1 green bell pepper, chopped
1 (4 oz.) can chopped green chilies
1 large onion, chopped
2 (28 oz.) cans whole tomatoes
juice of 2 limes

Preparation

Seed and chop jalapeno peppers (leave seeds in for hotter sauce).
Combine with bell peppers, green chilies, onion, tomatoes and lime juice in large saucepan.
Bring to a boil.
Reduce heat and simmer for 1 1/2 to 2 hours.
Ladle into hot sterilized jars and seal.
Store in refrigerator.
(You may use fresh tomatoes instead of canned to make a chunky sauce.)
(If sauce is too hot, add additional tomatoes.)