Directions: one line for each direction. When saved the lines will be numbered.
Heat the oil in a saucepan over medium heat. Add the garlic and onion and sauté until soft. Add the rest of the ingredients, increase the heat to medium-high and bring to a boil. Once boiling, decrease the heat to low and simmer for 10 minutes. Remove from the heat and let cool.
Transfer to an airtight container and refrigerate for up to 3 days. To use, heat slowly over low heat.
This recipe yields 3 cups.
Comments: This chunky, quick-cooked salsa has a lot more flavor than the store-bought stuff. Serve it with chips for dipping. Use it on Chevys Three-Cheese Chile Relleños, huevos rancheros and omelets. Or heat it up and toss it with pasta, just like a traditional Italian tomato sauce (for extra credit, crumble some queso fresco on top).
Rating: ()
Added On: February 29, 2008
* "Chevys & Rio Bravo Fresh Mex Cookbook" by Peter Serantoni
