This recipe originally accompanied epi:recipeLink="101035"Masa Pancakes Topped with Poached Eggs and Chipotle Ranchera Salsa</epi:recipeLink>.
Recipe information
Yield
Makes about 3 1/2 cups
Ingredients
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
Preparation
Step 1
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.
Step 2
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.)
