Recipes / Island Salsa

Ingredients

• 1/4 cup Olive Oil
• 1 cup Onion, Chopped
• 2 tablespoons Garlic, Chopped
• 3 1/2 cups Furmano's Petite Diced Tomatoes
• 1 each Ancho Chili, Dried
• 1 each Mango, Peeled, Seeded & Chopped
• 2 tablespoons Lime Juice
• 1 tablespoon Cilantro, Chopped
• 1/4 cup Breadcrumbs
• 4 fluid ounces Tequila
• As Needed Salt and Pepper

Preparation

1. In a 2-quart pot, add olive oil. Saute the onions and garlic, then stir in the Furmano's Petite Diced Tomatoes.
2. Add the dried ancho chili broken up, including seeds and saute for 3 minutes.
3. Add mango. Add water and let simmer for 5 minutes.
4. Add breadcrumbs and stir in well. Add cilantro.
5. Put everything in a blender and blend until smooth. Pour through a fine strainer and put back in a pot.
6. Add Tequila to the strained sauce and simmer for 2 minutes. Season and serve. Makes one quart.