In a large stainless steel saucepan, combine tomatoes, celery, onions, green peppers and jalapeno peppers. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently until vegetables soften, about 30 minutes.
Working in batches, transfer mixture to a blender or food processor fitted with a metal blade and puree until smooth. You can also use an immersion blender to complete the process.
Return pot to heat and low boil, stirring occasionally, until the sauce reduces by half, about 50 minutes. Add vinegar, brown sugar, garlic, and spices to the tomatoes. Increase heat to medium and boil gently, stirring frequently, for about 20 minutes.
Using the process before in batches you will again blend till smooth, return to the heat until its the consistancy of a commercial barbecue sauce, about 1 hour.