5 pounds ripe tomatoes, coarsely chopped (or 3 28 oz. cans crushed 
 tomatoes)
 1 large onion, finely chopped
 1 large poblano chili finely chopped
 2 jalapeno chilies coarsely chopped
 2 dried or canned chipotle chilies
 1/2 c. cider vinegar
 1 c. (packed) brown sugar
 1 tsp. celery seed
 1 1/2 tsp. mustard seed
 1/4 tsp. cayenne
 1 tsp. black pepper
 1 1/2 tsp. salt
 
 Combine all ingredients in a large nonreactive pot and bring to a boil 
 over medium heat. Reduce heat and simmer 1 1/2 hours, stirring 
 occasionally until vegetables are soft and sauce is reduced by 1/4.  
 Puree in food processor.  Strain through a sieve into a clean pot. Bring 
 to a boil over medium-low heat and simmer (partially covered to prevent
 splatters) for 1 hour or until quite thick and dark brownish red.  Store 
 in refrigerator for up to 1 month.  Freeze for longer storage.