Sunrise Salsa

• 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)

Instructions

1. Sauté the Aromatics: Heat the avocado oil in a small saucepan over medium heat. Add the onion and jalapeño and cook for 3–4 minutes, until softened. Add the garlic and cook for 30 seconds.1 tbsp avocado oil, ½ onion, 1 jalapeño, 2 cloves garlic
2. Add the Tomatoes: Stir in the roma tomatoes, tomato sauce, white wine vinegar, lime juice, sugar, cumin, kosher salt, and black pepper.4 roma tomatoes, ⅓ cup tomato sauce, ½ tsp white wine vinegar, 1 tsp lime juice, pinch sugar, ¼ tsp cumin, kosher salt, black pepper
3. Simmer the Salsa: Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the tomatoes soften and the salsa thickens slightly.prepared salsa
4. Finish with Cilantro: Remove from the heat and stir in the cilantro. Taste and adjust with more salt, lime juice, or hot sauce if desired.2 tbsp cilantro, lime juice, hot sauce
5. Serve: Serve warm, room temperature, or chilled depending on the dish.finished ranchero salsa