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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 1 |
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A sweet and spicy salsa, the heat sneaks up on you but isn't overwhelming. Brush over and serve with grilled chicken or next to a steak, good for dipping, in fajitas, & on tacos. Ingredients:
6 large shallots, chopped |
1 tsp bottled minced garlic |
2 tbsp butter |
1 15 oz can diced tomatoes with green chilis |
1 8 oz can tomato sauce |
2/3 c. firmly packed brown sugar |
1 tbsp chili powder |
1/2 tsp dry mustard |
1/2 - 1 tsp tabasco sauce |
1/4 tsp cumin |
2 chicken bouillon cubes |
1/8 tsp white pepper |
1/2 c. lime juice |
red pepper flakes |
honey |
Directions:
1. In a deep skillet saute shallots and garlic in butter until soft.
2. Stir in next 10 ingredients.
3. Sprinkle red pepper flakes sparsely over top.
4. Squeeeze in some honey, I just go around the skillet a time or two, stir.
5. Bring to a gentle simmer for 30 minutes.
6. Cool then chill.
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