Prepare your tomatoes and peppers by washing them, removing stems, and removing seeds and membrane from the peppers. Cut tomatoes into quarters. Peel the garlic.

Run tomatoes, garlic and one chili pepper through a meat grinder fitted with a 3/16 inch (4.5mm) plate. Taste for spiciness. Add the second chili pepper or more as needed.

Add 1/2 tsp kosher salt, mix well and taste. You can add more salt at this time, if needed.

If the sauce is too liquid, place the sauce in a fine mesh strainer over a large bowl and let it drain for about 10-15 seconds. You can add some juice back if needed.

Place the sauce into a container with a lid and refrigerate for up to 2 weeks.