Sunrise Salsa

Cooked but Fresh: The salsa should be simmered enough to soften the tomatoes, but not so long that it loses its fresh flavor.
Adjust the Heat: Leave the jalapeño seeds in for more heat, or add hot sauce at the end.
Tomato Sauce: A little canned tomato sauce gives the salsa body and helps it spoon nicely over eggs and tortillas.
Texture: Leave the salsa chunky, or pulse briefly with an immersion blender if you want it smoother.
Storage: Store refrigerated in an airtight container for up to 5 days.
Serving Suggestions: Serve with Huevos Rancheros , breakfast burritos, tacos, enchiladas, Black Beans, rice, eggs, or roasted potatoes.

Name: Sunrise Salsa
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 tablespoon avocado oil (for sautéing); ½ yellow onion (small dice); 1 jalapeño (seeded, minced); 2 cloves garlic (minced); 4 roma tomatoes (seeded, diced); ⅓ cup canned tomato sauce; ½ teaspoon white wine vinegar; 1 teaspoon lime juice; 1 pinch granulated sugar; ¼ teaspoon cumin (ground); kosher salt (to taste); black pepper (coarse, freshly ground, to taste); 2 tablespoons cilantro (minced)

A little simmering makes this ranchero salsa taste cooked without losing the freshness of the tomatoes. Cilantro goes in at the end so it still tastes lively over breakfast eggs.

By Alex Stone20 MINUTES

Butter Club Notes

Ranchero salsa should taste fresh, but it should not taste raw. I like cooking the onion, jalapeño, and garlic first so the salsa has a little more depth before the tomatoes go in. The tomato sauce gives it body, the lime and vinegar keep it bright, and the cilantro goes in at the end so it still tastes alive. This is exactly the kind of sauce you want spooned over eggs, black beans, and tortillas.