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.
- 6-7 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
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.