by Peter Serantoni
from Chevys & Rio Bravo Fresh Mex Cookbook
(Ten Speed Press, 2000)
Makes 3 cups
This chunky, quick-cooked salsa has a lot more flavor than the store-bought stuff. Serve it with chips for dipping. Use it on Chevys Three-Cheese Chile Relleños, huevos rancheros and omelets. Or heat it up and toss it with pasta, just like a traditional Italian tomato sauce (for extra credit, crumble some queso fresco on top).—Peter Serantoni
convert Ingredients
1 tablespoon olive oil
1 teaspoon minced garlic
3/4 cup chopped onion
3 cups peeled, seeded and chopped tomatoes
2 teaspoons tomato paste
1 teaspoon salt
1 teaspoon minced fresh oregano
Directions
1. Heat the oil in a saucepan over medium heat. Add the garlic and onion and saute until soft. Add the rest of the ingredients, increase the heat to medium-high and bring to a boil. Once boiling, decrease the heat to low and simmer for 10 minutes. Remove from the heat and let cool.
2. Transfer to an airtight container and refrigerate for up to 3 days To use, heat slowly over low heat.
Recipe © 2000 Peter Serantoni. All rights reserved.
