This spicy Salsa Picante has more of the consistency of a sauce and is wonderful with many Mexican dishes.
1-1/2 tablespoon minced onion
3 cloves garlic, minced
2-1/2 tablespoons dry red wine (such as Cabernet)
1/2 teaspoon ground fresh rosemary leaves
5 small Roma tomatoes, cored and thickly pureed or 3 cups chopped tomatoes
2-1/2 tablespoons minced green bell pepper
1 tablespoon freshly minced cilantro
1 tablespoon freshly minced Italian parsley
1/4 teaspoon ground coriander
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon cayenne
Pinch ground cinnamon
2 tablespoons fresh lemon juice
Freshly ground black pepper
Heat the onion, garlic, and wine in a small saucepan on high heat for 5 minutes. Add the remaining ingredients.
You may want to use only half as much cayenne at first to see if this is too "hot" for you. Refrigerate overnight before using for the best flavor. Serve at room temperature.
Recipe makes 6 servings.
Serving size: 2 tablespoons
Calories: 26; Total Fat: 0.3g; Saturated Fat: trace; Cholesterol: 0mg
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