Rio Grande Salsa Photo
Rio Grande Salsa

YIELD Makes about 3 cups

INGREDIENTS

1 tablespoon vegetable oil
1 onion, chopped
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
3/4 teaspoon sugar
1/2 teaspoon salt

PREPARATION:

  1. 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.
  2. Remove saucepan from heat; stir in cilantro, sugar and salt. Cool completely. Store in airtight container in refrigerator up to 3 weeks.
Note
This salsa is very spicy. For a milder version, use only 1 teaspoon finely diced chipotle chili pepper.
This recipe appears in: Mexican
You Might Also Like
Confetti Black Beans

Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.

Cajun-Style Chicken Soup

Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.

search recipes
  • Most Popular
Don't Miss