Authentic Rio Grande Salsa Recipe | Easy Homemade Chipotle Salsa

INGREDIENTS

1 tablespoon vegetable oil 1 onion, chopped 3 cloves garlic, minced 2 teaspoons ground cumin 1‑1/2 teaspoons chili powder 2 cans (14-1/2 ounces each) diced tomatoes, drained 1 canned chipotle pepper in adobo sauce, minced 1 teaspoon adobo sauce from canned chipotle pepper 1/2 cup chopped fresh cilantro 3/4 teaspoon sugar 1/2 teaspoon salt

PREPARATION:

1. Heat oil in medium saucepan over medium-high heat until hot. Add onion and garlic. Cook and stir 5 minutes or until onion is tender. Add cumin and chili powder; cook 30 seconds, stirring frequently. Add tomatoes, chipotle pepper and adobo sauce. Reduce heat to medium-low. Simmer 10 to 12 minutes or until salsa is thickened, stirring occasionally.
2. Remove saucepan from heat; stir in cilantro, sugar and salt. Cool completely. Store in airtight container in refrigerator up to 3 weeks.

Note This salsa is very spicy. For a milder version, use only 1 teaspoon finely diced chipotle chili pepper. This recipe appears in: Mexican