Szechuan Salsa Roja

(MAKES 5 SERVINGS)

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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

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Szechuan Salsa Roja
(MAKES 5 SERVINGS)

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


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