Put all the ingredients from the tomato juice down to and including the garlic in a pot that's at least 6 litres / quarts big.
Bring to a boil, then lower to a simmer, cover and let simmer for about 45 minutes or until onion is soft. Stir from time to time to ensure there is no scorching.
Put mixture through a food mill, using fine screen.
Put sauce in pot or pan with a very wide surface area to speed evaporation -- Ball suggests even a wide skillet.
Bring to a boil, then reduce to a simmer and let simmer until it reaches a consistency you are happy with. To get the 4 jars that Ball says the recipe yields, that should be about 30 minutes, until it's the consistency of a thin ketchup.
Wash and chop cilantro, stir in.
Adjust taste if desired with dry seasonings.
Jar size: half-litre / pint or smaller.
Put hot sauce into heated jars.
Leave 2 cm (1/2 inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath canner or steam canner.
Process jars for 40 minutes. Increase time as needed for your altitude.