Instructions: If you have a large molcajete y tejolete (mortar and pestle), you can mash the garlic and roasted peppers. Otherwise, use a food processor or blender to prepare some (but not all) of the ingredients to keep the consistency slightly chunky.

6 fresh Anaheim chilies, roasted, or two (4-ounce) cans diced green chilies 2 or 3 hot chilies, such as jalapenos, roasted 6 cloves fresh garlic, peeled and minced fine 1 (28-ounce)

can crushed tomatoes, un-drained, pureed in blender 1 cup fresh diced tomatoes
Chopped onions to taste (about 3/4 cup)

Chopped fresh cilantro leaves to taste (about 1 bunch)

Salt
Garlic powder (optional)

After roasting Anaheim chilies, place in a damp towel and then in a plastic bag for about 30 minutes, or until chilies are cool. Peel and dice chilies; place in large bowl.

You can peel and mince roasted jalapenos, or, if you prefer, remove stems, leave unpeeled and process in food processor. Add to bowl.

Using mortar and pestle, mash garlic to a fine paste. Or process in food processor. Add to bowl.

Add pureed canned tomatoes and diced fresh tomatoes, chopped onion, cilantro, salt and garlic powder; stir. She warns that the salsa will get hotter as it sets.

Note: To roast peppers, place on broiler pan and broil about 5 to 6 inches from the heat source, turning often, until skin is charred on all sides. Place

In a damp towel and then in a plastic bag for about 30 minutes. Skin should peel right off.

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

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