Recipe information
Yield
makes 2 cups
Ingredients
1 tablespoon vegetable oil
1/2 small onion, coarsely chopped
2 garlic cloves, coarsely chopped
1 jalapeño, seeded and chopped
Kosher salt and freshly ground black pepper
2 cups ketchup
1 tablespoon chopped fresh cilantro
Preparation
Step 1
Put a small skillet over medium heat. When the pan is hot, coat with the oil. Add the onion, garlic, jalapeño, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir until the onion softens and starts to get a little color, about 3 minutes.
Step 2
Scrape the vegetable mixture into a food processor. Pulse until combined but not totally smooth; you want to keep the chunky texture. Transfer to a bowl and add the ketchup and cilantro. Mix together until well blended; season again with salt and pepper if necessary.
