Rio Grande Salsa

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Rio Grande Salsa."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/rio-grande-salsa-recipe.htm>  07 October 2008.

Rio Grande Salsa Photo
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:
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