Rio Grande Salsa
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Rio Grande Salsa
YIELD Makes about 3 cups
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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:
- 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.
Note
This salsa is very spicy. For a milder version, use only 1 teaspoon finely diced chipotle chili pepper.
This recipe appears in:
Mexican