Lunch: Make-Ahead Salsa

Recipe by Art Smith Salsa is much, much more than a dip. Spoon it over burgers and meatloaf, stir into sautéed vegetables or rice, and use it as a condiment for Mexican-style dishes. Sure, you can buy jars of salsa to stash in the pantry – and these are

Ingredients

1 tbsp. olive oil
1 medium onion
1 jalepeño
2 clove garlic
1 can diced tomatoes in juice
1 can crushed tomatoes in thick puree
1/2 tsp. pure ground chile powder (optional)

Instructions

Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring often, until it is golden, about 5 minutes. Stir in the jalapeno and garlic and cook until the garlic is fragrant, about 1 minute. Stir in the diced tomatoes and crushed tomatoes, and the ground chile powder, if using.
Bring to a simmer. Reduce the heat to medium-low and simmer, stirring often, until the salsa is lightly thickened, about 30 minutes. Cool completely. Transfer the salsa to 1- or 2-cup covered containers. (The salsa can be refrigerated for up to 3 days, or frozen for up to 3 months. Defrost the frozen salsa before using.)

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