Salsa

Name: Salsa
Yield: Makes about 1 quart
Ingredients: 2 teaspoons cumin; 1 teaspoon dried oregano; 2 teaspoons chili powder; 6 cloves garlic, minced; ¼ cup olive oil; 2 small onions, chopped; ¼ teaspoon crushed red pepper flakes, or more, to taste; 1 28-ounce can whole tomatoes in juice, crushed by hand; 2 green bell peppers, seeded and coarsely chopped; ½ cup chopped parsley; Salt and black pepper, to taste

Preparation info

Makes about
1 quart

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

Our customers like our salsa so much that we sell it for take-home. At the restaurant, we serve it with chips and on our enchiladas, burritos, Eggplant Veracruz, and other Mexican dishes. It’s delicious stirred into sour cream and served as a dip with chips. Make a double batch for the weekend.

Ingredients

¼ cup olive oil
2 small onions, chopped
6 cloves garlic</

Condiment
Vegan
Christmas
Gluten-free

Method

Heat the oil in a large pot over low heat. Add the onions, garlic, chili powder, cumin, oregano, red pepper flakes, and peppers. Cook, uncovered, over low heat for 15 minutes, stirring occasionally, until the onions are soft. Add the tomatoes, parsley, salt, and pepper. Simmer for 30 minutes, stirring frequently. Taste for seasoning.