Jesusita's House Salsa

Jesusita's House Salsa
Staff Writer
Jeanine Thurston

This is the salsa my mom would make with her bare hands. I can’t imagine how squeezing the roasted chiles with her bare hands didn’t burn them, truly something amazing. I loved her salsa casera so much I would make salsa burritos, one right after the other, until she’d make me stop. She was afraid I would eat it all and not leave any for the rest of the family or get a stomachache. Luckily I must have inherited her cast­-iron stomach, because I never got a stomachache from eating too much salsa or spicy chile.

6
Servings
3
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6-7 Anaheim chiles, roasted and peeled
  • 1-2 jalapeños, roasted (optional)
  • 1/2 Teaspoon salt
  • 3 cloves garlic, finely diced
  • One 14.5-ounce can whole tomatoes
  • 1/4 Cup tomato sauce

Directions

In a food processor or blender, pulse the roasted and peeled chiles, jalapeños, if using, salt, garlic, canned tomatoes, and tomato sauce for a few seconds. You do not want to pureée it — 
chunky is best with this flavorful salsa.

 

Nutritional Facts

Carbohydrate, by difference
1g
1%
Vitamin A, RAE
4µg
1%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
2mg
0%
Folate, total
1µg
0%
Magnesium, Mg
2mg
1%
Phosphorus, P
4mg
1%
Sodium, Na
2mg
0%
Water
8g
0%

Salsa Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Salsa Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.