Sometimes we get a little heartburn from eating raw onions when we make fresh salsa and pico de gallo. However, to take some of that edge off, cooking salsa can help. The result is a salsa that comes out closer to the consistency you might find in typical jarred salsa... only, you can make it way better at home and tailor it to your tastes. This one features a lot of fresh herb flavor.
INGREDIENTS:
26 oz. box chopped tomatoes
A few slices of red onion, chopped
One roasted poblano, diced
One large clove garlic, minced
One jalapeno, chopped fine... or two jalapenos...
Handful chopped cilantro leaves
Handful chopped oregano
1 tsp red wine vinegar
1 tsp coarse sea salt
Pinch of black pepper
Pinch of cumin
STEPS:
1. Heat small saucepan over medium.
2. Add tomatoes, then add everything else. Go ahead. Do it.
3. Allow to bubble for a minute or two.
4. Reduce heat, simmer on low for fifteen minutes or so.
5. Fridge, cool, serve the next day.
**If you like a smokey flavor, find roasted tomatoes or use chipotle jalapenos instead of regular ones. If using canned chipotles, add a dash of the adobo sauce too!
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