JESUSITA’S HOUSE SALSA
Published by Hippocrene Books, Inc.
This is the salsa mi mamá 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 casern 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!
NotesROASTING CHILE PEPPERS
Select firm, meaty peppers without wrinkles. Rinse thoroughly to remove dust particles.
Place peppers evenly in a single layer on a foil-lined cookie sheet. Pierce each chile with a knife.
Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 3 to 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.
Place roasted peppers in a plastic bag, cover with a wet kitchen towel and when cool, peel off blackened skin. Tear open and pull out the seed pod and stem unless you are making chile rellenos. In which case you will simply remove the stem carefully along with the seeds, leaving the chile intact for stuffing.
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionCasual Dinner Party, Cocktail Party, Family Get-together, game day
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Texturehot & spicy
Type of Dishdip/spread, salsa, sauces
- 6 to 7 Anaheim chiles, roasted and peeled (see Notes)
- 1 or 2 jalapeño peppers, roasted (optional)
- ½ teaspoon salt
- 3 cloves garlic, finely diced
- 1 (14.5-ounce) can whole tomato
- ¼ cup tomato sauce
In a food processor or blender, pulse the roasted and peeled chiles, jalapeño peppers, if using, salt, garlic, canned tomatoes, and tomato sauce for a few seconds. You do not want to puree it—chunky is best with this flavorful salsa.
This salsa is a perfect appetizer with a basket of your favorite tortilla chips or as the base for several of our recipes.
Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, & Evangelina Soza