Anaheim chiles are fairly large, green, mild to medium hot chiles. Turkish stores have similar ones (the long, pointed peppers). Quarter and seed the tomatoes. In a hand blender, grind chiles, tomatoes, onion and garlic. Pour into a large frying pan and add salt, sugar, vinegar and spices. Thicken over low heat, stirring frequently, until mixture has reduced to about 1 quart (about 1 1/2 h). Cool.
Tip: Stock up on a variety of high-quality spices – it pays off!
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