- 2 tablespoons extra-virgin olive oil
- 1 cup diced onion
- 2 medium chile peppers, such as poblano, New Mexico or Anaheim, diced
- 2-4 habanero peppers or other small hot chile peppers, stemmed, halved and seeded (see Tip)
- 4 cloves garlic, minced
- 1 pound tomatoes, diced (about 3 cups)
- 1 cup distilled white vinegar
- 2 teaspoons salt
- 1-3 teaspoons sugar
Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers, habaneros to taste and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
Reduce heat to medium. Add tomatoes, vinegar, salt and sugar to taste. Cook, stirring occasionally, until the tomatoes begin to break down, about 5 minutes.
Carefully transfer the tomato mixture to a food processor or blender. Puree until smooth. (Use caution when pureeing hot ingredients.) Set a fine-mesh sieve over a medium bowl; pour the pureed mixture through the sieve, pushing on the solids with a wooden spoon to extract all the liquid. (Discard solids.) Let the sauce cool to room temperature, about 1 1/2 hours.
NUTRITION INFORMATION: Per 1-tablespoon serving: 14 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 114 mg sodium; 40 mg potassium.