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Prep Time: 8 Minutes Cook Time: 15 Minutes |
Ready In: 23 Minutes Servings: 4 |
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This is a Bobby Flay recipe that appeared in the Wall Street Journal. It is intended to be served with his Fried Eggs, New Mexico Style, but is also good with tortilla chips. Ingredients:
2 tablespoons canola oil |
1 small white onions or 1 small yellow onion, finely chopped |
2 garlic cloves, finely chopped |
2 tablespoons dried ancho chile powder |
2 teaspoons ground cumin |
1 (15 ounce) can diced tomatoes, and juices pureed |
1 teaspoon honey |
salt & freshly ground black pepper |
Directions:
1. Heat the oil in a medium saucepan over medium heat. Add the onion and cook until soft, about 4 minutes.
2. Add the garlic and cook for 1 minute.
3. Add the ancho powder and cumin and cook for 30 seconds.
4. Stir in the tomato puree, increase the heat to high and cook, stirring occasionally, until thickened, about 10 minutes.
5. Serve, or if serving with the eggs, set aside.
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