Salsa mexicana with oregano

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.

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