Wash and dry chilies. Slit each pepper on its side to allow steam to escape. Place chilies in oven (400º F) or broiler for 6-8 minutes until skins blister, turning chiles after blackened on top. Place in a pan and cover with lid or a damp cloth. This will make peeling the peppers easier. After tenl minutes, place peppers on a cookie sheet to cool. Peel each pepper. Discard seeds and chop peppers. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes and combine chopped peppers, onions, and remaining ingredients in a large saucepan. Heat to boil, and simmer 10 minutes. Fill pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling-water canner for 15 min. at 1,000 ft altitude, 20 min. at 1,001 - 6,000 ft , and 25 min above 6,000 ft
