6 to 7 Anaheim chiles, roasted and peeled
1 or 2 jalapeño peppers, roasted (optional)
½ teaspoon salt
3 cloves garlic, finely diced
1 (14.5-ounce) can Whole Tomatoes
¼ cup Tomato Sauce
In a food processor or blender, pulse the roasted and peeled chiles, jalapeño peppers (optional), salt, garlic, canned tomatoes, and tomato sauce for a few seconds. You do not want to puree it—chunky is best with this flavorful salsa.