SALSA MEXICANA
Ingredients:
2 Tbsp. olive oil
4 oz. sliced white onion
6 large minced garlic cloves
3 oz. roma tomatoes, roasted, peeled, blended
5 large poblanos, roasted, peeled, seeded, diced
1 1/2 tsp. salt
Method of Preparation
- Heat olive oil in a pan over medium heat for 1 minute. Add onions and sauté for 5 minutes. Add garlic and cook for 2 minutes.
- Add tomatoes and poblanos. Season to taste. Cook for 15-20 minutes. Serve warm over cooked items.
Notes
Yields 40 oz.
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