Toast Peppers: In a dry cast iron pan, toast the dried peppers until fragrant, then let them cool. Once cool, remove seeds and stems.

Roast Vegetables: Quarter onions, halve tomatoes, and peel garlic. Toast these in the same pan.

Boiling: Combine the toasted vegetables and peppers in a saucepan. Add crushed tomatoes, marjoram, and oregano. After adding water, cover and come to a boil.

Simmering: Reduce heat and simmer until the peppers reconstitute (about 15 minutes).

Blending: Blend the mixture until smooth, then strain through a fine mesh sieve to remove solids.

Frying: Fry the strained sauce in a bit of oil, then simmer until it thickens and coats the back of a spoon.

Jar Preparation: Sterilize jars and keep them hot until needed.

Filling Jars: Ladle hot sauce into jars, leaving a ¼ inch headspace. Remove any air bubbles.

Sealing: Wipe jar rims clean, place lids, and screw bands on, adjusting until fingertip tight.

Pressure Canning: Process the jars in a pressure canner for 50-55 minutes, adjusting the pressure based on altitude and jar size.

Cooling: After processing, let the canner cool to zero pressure. Open the lid carefully and cool jars on a cushioned surface for 12-24 hours.

Storage: Check seals, label jars with contents and canning date, and store them in a cool, dry place.