Roast your tomatoes under the broiler or on the grill, charring the skin. If you you are roasting under the broiler, slice them in half and put them cut side down. If using a grill, roast them whole. Once charred and cool enough to handle, peel off the skin and roughly chop the tomatoes, keeping the juice as well. Set aside.
Roast the Anaheim peppers over a flame or under the broiler, charring them all over. Transfer the hot charred peppers to an airtight container or plastic bag and let them rest until cool enough to handle. Peel off the skin, remove seeds and veins, and chop. Set aside.