Broil or roast jalapenos and anaheim pepper just enough to blister skin so that skin can be removed.
Cut off stems. (Optional: To reduce heat of sauce, slice open jalapenos and remove seeds.)
Slice onion into rounds.
Pour can of tomatoes into blender (including the juice in which they're packed) and add the jalapenos and anaheim pepper as well as onion rounds. Add salt, black pepper and either fresh lemon juice or lemon pepper. Set blender to coarse grind for 1 to 2 minutes.
Can be served immediately or left to marinate. Refrigerate whatever isn't used. Salsa will last 5 to 7 days since it has no preservatives.
The hot sauce can be served warm and freshly made or chilled for later use. It's great just for dipping but also makes a wonderful condiment for other foods such as eggs, steak and chicken. The salsa takes its name from the number of chili peppers used in its preparation. For a milder version that will retain the flavor, reduce the number of jalapenos used; 6 to 7 should produce a nice flavor that still has some bite.