Salsa Del Sol

Name: Salsa Del Sol
Ingredients: 1 teaspoon olive oil; 1 cup chopped onion; 4 garlic cloves, minced; 1 jalapeno pepper, seeded and minced; 1/2 cup dry red wine or 2 tablespoons balsamic vinegar; 1 tablespoon sugar; 1 tablespoon chopped fresh or 2 teaspoons dried basil; 2 tablespoons tomato paste; 1/2 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/4 teaspoon black pepper; 2 (14.5-ounce) cans diced tomatoes, undrained; 1/4 cup tequila; 2 tablespoons chopped fresh parsley; 1 tablespoon minced fresh cilantro

15 ingredients

1 steps

Ingredients

1 teaspoon olive oil
1 cup chopped onion
4 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1/2 cup dry red wine or 2 tablespoons balsamic vinegar
1 tablespoon sugar
1 tablespoon chopped fresh or 2 teaspoons dried basil
2 tablespoons tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
2 (14.5-ounce) cans diced tomatoes, undrained
1/4 cup tequila
2 tablespoons chopped fresh parsley
1 tablespoon minced fresh cilantro

Directions

1

Heat oil in a saucepan or large skillet over medium-high heat. Add onion, garlic, and jalapeno; saute 5 minutes. Stir in wine and next 7 ingredients (wine through tomatoes); bring to a boil. Reduce heat to medium, and cook, uncovered, for 10 minutes. Stir in the tequila, parsley, and cilantro, and cook for 5 minutes.