Make-Ahead Salsa

1. 1

   Heat the oil in a medium saucepan over medium heat.

2. 2

   Add the onion and cook, stirring often, until it is golden, about 5 minutes.

3. 3

   Stir in the jalapeno and garlic and cook until the garlic is fragrant, about 1 minute.

4. 4

   Stir in the diced tomatoes and crushed tomatoes, and the ground chile powder, if using.

5. 5

   Bring to a simmer.

6. 6

   Reduce the heat to medium-low and simmer, stirring often, until the salsa is lightly thickened, about 30 minutes.

7. 7

   Cool completely.

8. 8

   Transfer the salsa to 1- or 2-cup covered containers.

9. 9

   (The salsa can be refrigerated for up to 3 days, or frozen for up to 3 months.

10. 10

    Defrost the frozen salsa before using.)

* Per serving · 4 servings · Values may vary.

No additional tips available.