This is our take on the top-secret salsa from Al & Bea's Mexican Food in Los Angeles. To re-create their bean and cheese burritos, wrap gooey refried beans and shredded cheddar cheese in a tortilla. Then add this salsa to amp it up.
4 Roma tomatoes, quartered
2 tablespoons vegetable oil
1/2 cup finely chopped onion
1/2 cup chopped, drained canned jalapeños
1 teaspoon kosher salt
How to Make It
Finely chop tomatoes in a food processor.
In a medium saucepan, heat oil over medium heat. Cook onion until softened, about 10 minutes. Reduce heat to low and add tomatoes, jalapeños, salt, and 1/2 cup water. Cook, uncovered, until sauce has thickened and lightened in color, about 45 minutes. If sauce is chunky, return to food processor and whirl until finely chopped.
Note: Nutritional analysis is per tablespoon.
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