Preheat your grill to 400 ̊F. Arrange the long green chili peppers, jalapeños, and onion slices on the grate and grill until the vegetables are charred and puffy. (You can also arrange them on baking sheets and roast them in an oven until they are charred.)

Transfer the vegetables to a heatproof bowl, cover, and set aside to steam.

Meanwhile, prepare your jars and water bath canner. Place the water bath canner on the stove, add the jar rack, place jars upright on the rack, and add water to cover. Bring the canner to a simmer (180˚F) for at least 10 minutes, and keep warm.

When the peppers are cool enough to handle, slip on a pair of food prep gloves to protect your hands from the hot pepper juices. Then remove the skins, stems, and seeds.

Transfer the peppers, onions, lime juice, garlic powder, cumin, salt, black pepper, and oregano to a blender or food processor and puree until smooth.

Pour the puree into a large saucepot, bring the pot to a boil, then reduce the heat and let it simmer until heated through, about 5 minutes.

Spread a dry towel on the counter. Use the jar lifter to remove a warm jar from the canner. Drain the water back into the canner and place it on the towel. Keep the remaining jars in the canner so they stay warm.

Fill a warm jar with the hot sauce, leaving a 1/2-inch headspace at the top. Remove air bubbles, adjust headspace, wipe the rim, center a lid on the jar, and screw on the band until it is fingertip tight.

Place the jar in the canner and repeat until all the jars are filled.

Once the filled jars are all in the canner, adjust the water level in the canner so that it is 2 inches over the tops of the jars. Cover the canner and bring it to a rolling boil over medium-high heat.

Once boiling, set a timer and process half-pint jars for 15 minutes in a boiling water bath canner at altitudes of less than 1,000 ft. (adjust the processing time for higher altitudes).

When the processing time is up, turn off the heat and remove the canner lid. Wait 5 minutes to allow the canner to adjust to the temperature change.

Spread a dry kitchen towel on the counter. Use a jar lifter to remove the jars one at a time from the canner. Keep the jars upright and place them on the towel. Do not tighten ring bands or test the seals yet. Let the jars sit undisturbed for 12 to 24 hours to cool.

After the jars have cooled for at least 12 hours, check to be sure the lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Place the jar in the refrigerator and use within a week, or transfer to a freezer container and freeze for longer.

Remove the ring bands, wash, label, date the jars, and store in a cool, dark place between 50 to 70 degrees F for 12 to 18 months. Once the jar is open, refrigerate and use it within a month. Yields about 8 half pints jars.