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| Salsa Reyes |
 Print Version |
- 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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