Salsa Reyes

  • 1 3/4 cup canned chopped tomatoes
  • 1 1/2 Tbs. REX Crushed Red Pepper
  • 3 Tbs. boiling water
  • 2 onions, chopped
  • 4 Tbs. oil
  • 2 garlic cloves, minced
  • 3 Tbs. tomato paste
  • 1 tsp. Ground Cominos
  • 1 tsp. dried cilantro
  • 1 1/2 Tbs. Rice Vinegar
  • 1 tsp. sugar
Seperate the tomatoes from their juice and set both aside. In a small bowl, place the REX Crushed Red Pepper in boiling water. Remove from heat and let stand. Add the chopped tomatoes to the crushed red pepper. Heat oil in a skillet, adding onion and garlic. Saute until soft. Add tomatoes/chilies mixture, tomato paste, Ground Cominos, dried cilantro, Rice Vinegar and sugar. Stri until blended. Add reserved tomato juice. Simmer 10 minutes. Serve over fajitas.

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