IN THIS RECIPE

WHAT YOU NEED:

• 1/2 medium Onion, diced
• 1 tsp Garlic, minced
• 2 cans diced tomatoes, 14.5 oz
• 3 limes, juiced (about 6 Tbs)
• 1 tsp Salt
• 1 package Sun-Bird Hot & Spicy Szechuan Seasoning
• 1/4 cup Cilantro, finely chopped

PREPARATIONS:

• In a sauté pan cook onions until translucent and tender over a medium heat.  Add the garlic and continue to cook for another 2-3 minutes.
• Drain diced tomatoes, reserving the liquid.  Add tomatoes to the pan and cook 10-15 minutes.
• In a separate container mix together lime juice, strained tomato liquid, salt and Sun-Bird Hot & Spicy Szechuan Seasoning.
• Add the liquids to the pan and turn heat to low.  Cook about  5 minutes while sauce thickens.
• With a food processor or immersion blender, blend salsa to create a smooth texture.
• Add finely chopped cilantro to garnish.

Hint:  Best served slightly warmer than room temperature