Peel the husk off the tomatillos, and roast for about 3-5 minutes turning frequently. Repeat with the chilies, peppers, garlic, onion, and tomatoes.
After all the vegetables are roasted, rough chop them and food process in batches until the salsa if your desired consistency.
Add into a large stock pot along with the tomato sauce, tomato, paste, and salt. Stir frequently, and heat to a simmer over medium heat. Simmer for 15-20 minutes.