Using a food processor, chop tomatoes, onions and peppers to a course consistency. Simmer them with the jalapenos, chilies and lemon juice for about one hour. Add remaining ingredients, allowing dry ingredients to rest on top of the liquid about 15 minutes before stirring in. Simmer about 45 minutes after stirring. Put a small amount in a dish to cool for tasting. Adjust hotness by adding cayenne. For a thinner sauce add a little water while cooking. Refrigerate sauce until ready to use. Makes about 3 1/2 pints.