Salsa Del Sol
Ingredients
- 1 teaspoon olive oil ⓘ
- 1 cup chopped onion ⓘ
- 4 garlic cloves, minced ⓘ
- 1 jalapeno pepper, seeded and minced ⓘ
- 1/2 cup dry red wine or 2 tablespoons balsamic vinegar ⓘ
- 1 tablespoon sugar ⓘ
- 1 tablespoon chopped fresh or 2 teaspoons dried basil ⓘ
- 2 tablespoons tomato paste ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon black pepper ⓘ
- 2 (14.5-ounce) cans diced tomatoes, undrained ⓘ
- 1/4 cup tequila ⓘ
- 2 tablespoons chopped fresh parsley ⓘ
- 1 tablespoon minced fresh cilantro ⓘ
Instructions
- Heat oil in a saucepan or large skillet over medium-high heat. Add onion, garlic, and jalapeno; saute 5 minutes. Stir in wine and next 7 ingredients (wine through tomatoes); bring to a boil. Reduce heat to medium, and cook, uncovered, for 10 minutes. Stir in the tequila, parsley, and cilantro, and cook for 5 minutes.
Nutrition & Diet Analysis (per serving)
844
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).