CHIPOTLE RANCHERA SALSA

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Chipotle Ranchera Salsa image

This recipe originally accompanied Masa Pancakes Topped with Poached Eggs and Chipotle Ranchera Salsa.

Yield Makes about 3 1/2 cups

Number Of Ingredients 7

3 tablespoons corn oil
2 1/2 cups thinly sliced onions
4 garlic cloves, minced
1 28-ounce can diced tomatoes in juice
2 tablespoons minced seeded jalapeño chilies
2 teaspoons chopped canned chipotle chilies
1/4 cup chopped fresh cilantro

Steps:

  • Heat oil in heavy medium saucepan over medium-high heat. Add onions and garlic and sauté until beginning to soften, about 5 minutes. Add tomatoes with juices, jalapeños and chipotles. Bring to boil. Reduce heat to medium-low. Cover and simmer 15 minutes to blend flavors, stirring occasionally.
  • Puree 1 cup salsa in blender. Return to same saucepan. Stir in cilantro. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat.)

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