Categories: Appetizers
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup diced onion
- 2 medium chile peppers, such as poblano, New Mexico or Anaheim, diced
- 2 cloves garlic, minced
- 11/2 pounds tomatoes, diced (about 41/2 cups)
- 1 tablespoon ancho chili powder, or chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
Directions
- Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
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Reduce heat to medium. Add tomatoes, chili powder, cumin, salt and cayenne. Cook, stirring occasionally, until the tomatoes have broken down and thickened slightly, 6 to 8 minutes.
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Carefully transfer the tomato mixture to a food processor or blender. Pulse to make a chunky sauce, or until desired consistency. (Use caution when pureeing hot ingredients.)
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Let cool to room temperature, about 1½ hours. Stir in cilantro and lime juice just before serving.