Rio Grande Salsa
Rio Grande Salsa Photo
Rio Grande Salsa

YIELD Makes about 3 cups


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


  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.
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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