Cooked Salsa

By KeyIngredient


Makes 5 cups

The salsa will keep 1-2 weeks in an airtight container in the fridge if you don’t eat it all, straight from the spoon, before them.

Ingredients

• 2 teaspoons vegetable oil
• 1 small onion, very finely diced
• 4 cloves garlic
• 1 bunch cilantro, minced
• 2 jalepenos, green parts finely diced, a few seeds added 
2 28-ounce cans of diced or crushed tomatoes
• juice from 3 limes

Details

Adapted from biggirlssmallkitchen.com

Preparation

Step 1

In a large saucepan heat the oil over medium-high heat.

When the pan is quite hot, toss in the onions. Stirfy for a minute or two, then add the garlic and jalepeno and stirfy a minute or two more. Everything should have become slightly more translucent but should by no means be cooked through.

Add half the cilantro, let it wilt, then add the tomatoes.

Bring the whole thing to the boil and simmer for 20 minutes.

Add the lime juice, taste for salt, and let cool to room temperature.

Refrigerate for 1-2 hours, until chilled.