El Fenix Salsa Recipe
El Fenix Salsa stands out for its balance of flavors, combining the freshness of tomatoes, the warmth of spices like cumin, and the brightness of vinegar.
Ingredients
- 28-ounce Can Whole Peeled Plum Tomatoes
- 1 teaspoon Distilled White Vinegar
- ½ Medium White Onion (Minced)
- 3 Cloves Garlic (Minced)
- 1 Jalapeno Pepper (Minced)
- 1 teaspoon Kosher Salt
- 2 teaspoon Vegetable Oil
- 1 teaspoon Ground Cumin
- 1 teaspoon White Sugar
Instructions
- Prepare a small bowl by combining onion, garlic cloves, and jalapenos by finely chopping them.
- A medium saucepan should be used to heat the oil.
- Garlic, onion, and jalapeno pepper should be minced and added to the pan.
- Stir in the salt and ground cumin after cooking for a few minutes, or until the vegetables are tender.
- Then, add the white vinegar and sugar along with the chopped Roma tomatoes.
- Dissolve the sugar by stirring and mixing everything together.
- Allow the salsa to cool for a while after removing it from the heat.
- Cover the salsa with plastic wrap or a lid and place it in a glass bowl or jar.
- Make sure the homemade El Fenix Salsa is refrigerated before serving.