This recipe originally accompanied Masa Pancakes Topped with Poached Eggs and Chipolte Ranchera Salsa.

Makes about 3 1/2 cups.

INGREDIENTS

  • 3tablespoons corn oil
  • 2 1/2cups thinly sliced onions
  • 4garlic cloves, minced
  • 128-ounce can diced tomatoes in juice
  • 2tablespoons minced seeded jalapeño chilies
  • 2teaspoons chopped canned chipotle chilies1/4cup chopped fresh cilantro

    DIRECTIONS

    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.


    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.)