Rio Grande Salsa
by the Editors of Easy Home Cooking Magazine
Rio Grande SalsaYield: Makes about 3 cupsIngredients: 1tablespoon vegetable oil
1onion, chopped
3cloves garlic, minced
2teaspoons ground cumin
1-1/2teaspoons chili powder
2cans (14-1/2 ounces each) diced tomatoes, drained
1canned chipotle pepper in adobo sauce, minced
1teaspoon adobo sauce from canned chortle pepper
1/2cup chopped fresh cilantro
3/4teaspoon sugar
1/2teaspoon 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.
