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.