Salsa del Sol

Cooking Light
3 cups (serving size: 1 cup)

Ingredients

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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

Preparation

Heat oil in a saucepan or large skillet over medium-high heat. Add onion, garlic, and jalapeño; sauté 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.

Created date

September 1998

Nutritional Information

Calories 127
Caloriesfromfat 17 %
Fat 2.4 g
Satfat 0.4 g
Monofat 1.3 g
Polyfat 0.5 g
Protein 4.2 g
Carbohydrate 25.2 g
Fiber 3.9 g
Cholesterol 0.0 mg
Iron 2.9 mg
Sodium 459 mg
Calcium 109 mg