Make this spicy appetizer up to 2 days ahead, and sprinkle with cilantro right before serving. Serve the dip with baked tortilla chips.
2 teaspoons olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced
1 finely chopped seeded jalapeño pepper
1 (14.5-ounce) can diced tomatoes, undrained
3 tablespoons chopped fresh cilantro, divided
1 teaspoon habanero hot pepper sauce or any hot pepper sauce
1 (16-ounce) carton low-fat sour cream
How to Make It
Heat the oil in a large nonstick skillet over medium heat. Add onion, garlic, and jalapeño; cover and cook 3 minutes or until onion is tender. Add tomatoes; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Cool completely. Stir in 2 tablespoons cilantro, pepper sauce, and sour cream. Cover and chill. Sprinkle with the remaining 1 tablespoon cilantro.