Scald, then peel tomatoes; cut in quarters, or eighths if tomatoes are large. (We like to remove at least part of the seeds at this point, but this is the tedious part of the preparation, and it isn't necessary.) Remove seeds and veins from peppers and grind with onions fairly fine. Mix peppers and onions with the tomatoes in a large stainless steel or enamel bowl. (Don't use aluminum.) Sprinkle with salt. Let stand overnight or several hours. Stir well; then drain off most of the juice through a colander. Put drained tomato mixture in large preserving kettle or 6-quart Dutch oven. Add remaining ingredients. Bring to boil over medium heat, stirring occasionally, and boil gently for about 30 minutes or to desired thickness. Stir often so that mixture won't stick and burn. Pour hot sauce into 1-pint canning jars; seal and process in boiling water bath or steam canner or steamer for 5 minutes. Note: Eight green peppers may be used, but the color of the finished product won't be as nice as with half red peppers.