This recipe originally accompanied epi:recipeLink="101035"Masa Pancakes Topped with Poached Eggs and Chipotle Ranchera Salsa</epi:recipeLink>.
Recipe information
Yield
Makes about 3 1/2 cups
Ingredients
3
tablespoons corn oil
2
1/2 cups thinly sliced onions
4
garlic cloves, minced
1
28-ounce can diced tomatoes in juice
2
tablespoons minced seeded jalapeño chilies
2
teaspoons chopped canned chipotle chilies
1
/4 cup chopped fresh cilantro
Need to make a substitution?
Preparation
Step 1
Heat oil in heavy medium saucepan over medium-high heat. Add onions and garlic and sauté until beginning to soften, about 5 minutes. Add tomatoes with juices, jalapeños and chipotles. Bring to boil. Reduce heat to medium-low. Cover and simmer 15 minutes to blend flavors, stirring occasionally.
Step 2
Puree 1 cup salsa in blender. Return to same saucepan. Stir in cilantro. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat.)