Time: 15 minutes. If using for huevos rancheros, make the salsa first and keep it warm while you make the eggs.
2 tablespoons canola oil
1/2 white onion, finely chopped
2 cups canned fire-roasted tomatoes (such as Muir Glen brand)
2 garlic cloves, minced
2 serrano chiles, toasted all over in a dry skillet, stemmed, and finely chopped
Mexican-style hot sauce (optional)
How to Make It
Put onion with oil in a medium pot over medium heat and cook until onion softens, about 5 minutes. Meanwhile, put tomatoes, garlic, and chiles in a blender and pulse a few times (leave the mixture a little chunky).
Pour tomato mixture into pot with onions and cook 5 minutes over high heat to thicken. Taste and add hot sauce if you like.
Note: Nutritional analysis is per serving.
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