Rio Grande Salsa
YIELD Makes about 3 cups
|1||tablespoon vegetable oil|
|3||cloves garlic, minced|
|2||teaspoons ground cumin|
|1‑1/2||teaspoons chili powder|
|2||cans (14-1/2 ounces each) diced tomatoes, drained|
|1||canned chipotle pepper in adobo sauce, minced|
|1||teaspoon adobo sauce from canned chipotle pepper|
|1/2||cup chopped fresh cilantro|
- Heat oil in medium saucepan over medium-high heat until hot. Add onion and garlic. Cook and stir 5 minutes or until onion is tender. Add cumin and chili powder; cook 30 seconds, stirring frequently. Add tomatoes, chipotle pepper and adobo sauce. Reduce heat to medium-low. Simmer 10 to 12 minutes or until salsa is thickened, stirring occasionally.
- Remove saucepan from heat; stir in cilantro, sugar and salt. Cool completely. Store in airtight container in refrigerator up to 3 weeks.
This salsa is very spicy. For a milder version, use only 1 teaspoon finely diced chipotle chili pepper.
This recipe appears in: Mexican
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