Jesusita’s House Salsa

Salsa Casera de Jesusita


Preparation info

  • Difficulty


  • Makes

    3 cups

Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

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 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 to 7 Anaheim chiles, roasted and peeled
  • 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.