Chipotle Ranchera Salsa

• 3 tablespoons corn oil
• 2 1/2 cups thinly sliced onions
• 4 garlic cloves, minced
• 1 28-ounce can diced tomatoes in juice
• 2 tablespoons minced seeded jalapeno chilies
• 2 teaspoons chopped canned chipotle chilies
• 1/4 cup chopped fresh cilantro

1. Heat oil in heavy medium saucepan over medium-high heat.
2. Add onions and garlic and saute until beginning to soften, about 5 minutes.
3. Add tomatoes with juices, jalapenos and chipotles.
4. Bring to boil.
5. Reduce heat to medium-low.
6. Cover and simmer 15 minutes to blend flavors, stirring occasionally.
7. Puree 1 cup salsa in blender.
8. Return to same saucepan.
9. Stir in cilantro.
10. Season with salt and pepper.
11. (Can be made 1 day ahead.
12. Cover and chill.
13. Rewarm over medium heat.)

corn oil, onions, garlic, tomatoes, jalapeno chilies, chilies, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/chipotle-ranchera-salsa-101036 (may not work)