Here's a homemade version of the tomato salsa served at taco stands and burrito joints everywhere. Try it with all your favorite Mexican foods — it even works as enchilada sauce.
- 1 tablespoon(s) extra-virgin olive oil
- 1 cup diced onion
- 2 medium chile peppers, such as poblano, New Mexico, or Anaheim, diced
- 2 cloves garlic, minced
- 1 1/2 pounds tomatoes, diced (about 4 1/2 cups)
- 1 tablespoon ancho chili powder, or chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt . . .
