Salsa Rojo
203
This tomato salsa is very delicious, especially with homemade whole wheat pita chips, they are really tasty together.
Ingredients
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 | cup |
onions
diced |
|
| 2 | medium |
chile pepper
diced |
* |
| 2 | cloves |
garlic
minced |
|
| 1 ½ | pounds |
italian plum (roma) tomatoes
diced |
|
| 1 | tablespoon |
chili powder
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
salt
|
|
|
cayenne pepper
to taste |
* | ||
| ¼ | cup |
cilantro
freshly chopped |
|
| 2 | tablespoons |
lime juice
|
Directions
Heat oil in a large saucepan over medium-high heat.
Add onion, chile peppers and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
Reduce heat to medium.
Add tomatoes, chili powder, cumin, salt and cayenne.
Cook, stirring occasionally, until the tomatoes have broken down and thickened slightly, 6 to 8 minutes.
Carefully transfer the tomato mixture to a food processor or blender.
Pulse to make a chunky sauce, or until desired consistency.
Let cool to room temperature, about 1½ hours.
Stir in cilantro and lime juice just before serving.
