Mexican Hot Sauce - cooking recipe

Ingredients

3 bell peppers
6 carrots
2 onions
Jalapenos to taste
5 (16 oz each) cans stewed tomatoes

Preparation

Cut bell pepper, carrots, onions and jalapenos in large chunks.
Put in a saucepan and cover with cold water.
Heat until the water comes to a boil. (Canned jalapenos don't need to be parboiled.) Process vegetables in a blender (this is too liquid for the food processor) until well blended.
Add 3 cans stewed tomatoes to blender.
Chop other tomatoes by hand for texture. Fill sterilized pint jars and seal.
Use a water bath for 20 minutes.