- 1 [19-ounce / 540-mL] can tomatoes, well drained
- 1/2 cup [125 mL] red onion dices
- 2 tablespoons [30 mL] cider vinegar
- 2 tablespoons [30 mL] freshly chopped coriander
- 2 Jalapeno peppers, seeded and minced
- Pinch sugar
- Cumin, to taste
- Salt and pepper, to taste
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- Crush, do not puree, tomatoes into a food processor.
- Pour into a serving dish.
- Stir in red onion dices, cider vinegar, chopped coriander, minced Jalapeno peppers, sugar, cumin, salt and pepper.
- Refrigerate for at least 1 hour, up to 1 week, before serving.
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