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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
