Here's a homemade version of the tomato salsa served at taco stands and burrito joints everywhere. Try it with all your favorite Mexican foods—it even works as enchilada sauce.
About 3 cups
Active Time: 30 minutes |
Total Time: 2 hours (including cooling time)
1 tablespoon extra-virgin olive oil
1 cup diced onion
2 medium chile peppers, such as poblano, New Mexico or Anaheim, diced
2 cloves garlic, minced
1 1/2 pounds tomatoes, diced (about 4 1/2 cups)
1 tablespoon ancho chili powder, or chili powder (see Shopping Tip)
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper, or to taste
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
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. (Use caution when pureeing hot ingredients.)
Let cool to room temperature, about 11/2 hours. Stir in cilantro and lime juice just before serving.
Per 1/2-cup serving :
3 g Fat;
0 g Sat;
2 g Mono;
0 mg Cholesterol;
10 g Carbohydrates;
2 g Protein;
3 g Fiber;
409 mg Sodium;
393 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 1/2 vegetable, 1/2 fat
Tips & Notes
Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 5 days or freeze in an airtight container for up to 6 months. Stir in cilantro and lime juice just before serving.
Shopping tip: Ancho chile, a dried poblano pepper, is one of the most popular dried chiles used in Mexico. It has a mild, sweet, spicy flavor. Find ground ancho chili powder in the specialty spice section of large supermarkets.