- 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 tomato
- ¼ cup tomato sauce
- In a food processor or blender, pulse the roasted and peeled chiles, jalapeño peppers, if using, 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.
- This salsa is a perfect appetizer with a basket of your favorite tortilla chips or as the base for several of our recipes.