Luckily I must have inherited her cast-iron stomach, because I never got a stomachache from eating too much salsa or spicy chile!
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.
© 2013 All rights reserved. Published by Hippocrene Books.