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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
1 teaspoon olive oil |
1 cup chopped onion |
4 garlic cloves, minced |
1 jalapeno pepper, seeded and minced |
1/2 cup dry red wine or 2 tablespoons balsamic vinegar |
1 tablespoon sugar |
1 tablespoon chopped fresh or 2 teaspoons dried basil |
2 tablespoons tomato paste |
1/2 teaspoon ground cumin |
1/2 teaspoon ground cinnamon |
1/4 teaspoon black pepper |
2 (14.5-ounce) cans diced tomatoes, undrained |
1/4 cup tequila |
2 tablespoons chopped fresh parsley |
1 tablespoon minced fresh cilantro |
Directions:
1. Heat oil in a saucepan or large skillet over medium-high heat. Add onion, garlic, and jalapeño; sauté 5 minutes. Stir in wine and next 7 ingredients (wine through tomatoes); bring to a boil. Reduce heat to medium, and cook, uncovered, for 10 minutes. Stir in the tequila, parsley, and cilantro, and cook for 5 minutes.
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