Here's my chili sauce recipe. You could certainly can it, but since I make it from dried chilies, I only make a fairly small amount at a time. If you are making it from fresh chilies, you should roast them first, to improve the flavor. Some people roast the dried chilies, but most of them are roasted before they are dried, and so that is not necessary. From experience I have learned that it is best not to combine too many different chilies together. My recipe uses a combination of Ancho, Guajillo, and Pasilla chilies. Ancho is dried Poblano, and Pasilla is dried Chilaca. All of these are relatively mild but a bit hotter than Anaheims, which you could also use. If using fresh chilies, they are better IMO if fully ripe and red rather than green, and you would reduce the water in the recipe, or else you would have to cook it longer to get it thick and not cover it.

It's important to remove the skins from the chilies, and this can be done from fresh chilies after they are roasted. I'm sure you are familiar with the process of roasting and peeling fresh chilies and also with the canning process.

Lars

Here is a link that might be useful: Chili info