Wash jars and keep them hot in a hot bath or in the oven at 200 degrees
Wash chiles and prepare to blister. Blister chiles by heating under oven broiler or on a barbeque. Turn frequently.
When entire chile skin is blistered, plunge into ice water. Allow cooling.
Rub or pull off skins. Cut off stems and remove seeds. Chop coarsely.
Wash tomatoes. Immerse in boiling water for 30 seconds. Plunge into cold water.
Rub the skins off. Remove cores; discard. Coarsely chop tomatoes.
Combine chilies, tomatoes, onion, bell peppers, lemon juice, vinegar, oregano, and salt in a 6-quart pot.
Bring to a boil, reduce heat. Simmer, stirring frequently for about 5 minutes.
Pull jars out of the heat and prepare lids by placing the tops in hot water.
Ladle salsa into one hot jar at a time, leaving 1/4 inch headspace.
Wipe jar rim with a clean cloth or paper towel and secure lid. Fill and close remaining jars.
Process in a boiling water bath for 45 minutes.