salsa mexicana with oregano
- Categories
- None
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 4 | Chopped Roma tomatoes |
| ⅓ cup | Chopped onion |
| 1 | Clove garlic chopped |
| 2 | Chopped jalapenos |
| 2 tablespoons | Corn oil |
| ½ teaspoon | Dried; ground oregano |
| 1 teaspoon | Salt or to taste |
Heat the oil in a skillet over medium heat, add the onions, garlic and sauté‚ until they are transparent. d to the pan the tomatoes, jalapenos, salt and oregano
Lower the heat in the skillet just a little and sauté‚ all the ingredients for about 5 minutes or until most of the liquid has evaporated.
Converted by MM_Buster v2.0l.
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