Making Tomatoes with Green Chiles

Anaheims are a mild spice level chile, and is the most common used to make canned green chiles. I added a couple jalapenos to this to bring the spice level up to medium, more typical of a can of diced tomatoes with green chiles.

Add and subtract ingredients to your taste.

2 large colanders full cored ripe tomatoes
6 Anaheim chile peppers (or whatever kind you like in any combination)
1/2 large onion, chopped
3 cloves garlic, chopped
salt to taste
pinch baking soda

Add tomatoes to a large pot and fill with water. Bring to a boil. Cover and boil 2 minutes. Remove from heat to cool. Peel.

Add remaining ingredients to pot with tomatoes. Simmer 2-3 hours, or til thick, stirring occasionally. In batches, puree mixture in blender or food processor just til everything is incorporated, but not completely smooth.

At this point, you can freeze this, refrigerate overnight and use the next day, whatever you like. I put mine in a gallon storage bag and froze it.