Here's a chile sauce recipe adapted from the Ball Book of Preserving, p. 53, which a relative used to make chile sauce for me.
4 quarts tomato
2 cups onion (2 medium onions)
2 cups sweet peppers
1 red hot pepper (we used two red Farmer's Jalapenos and an orange Aji Habanero)
1 cup sugar
3 tablespoons salt
3 tablespoons mixed pickling spices
1 tablespoon celery seed
1 tablespoon mustard seed (we used ground mustard)
2½ cups vinegar
Chop everything. Simmer for 45 minutes (add vinegar significantly later than the other things). Have spices in a tied bag in it while it simmers. 15 minutes in a water-bath canner.
I don't know how it's going to turn out, but it smelled a lot like those Asian chile sauces. My relative put cinnamon in it as one of the pickling spices.