Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
1
tablespoon butter
1
/2 cup chopped onion
1
/2 cup chopped green bell pepper
1
jalapeño pepper, chopped
1
large garlic clove, chopped
1
1/2 teaspoons ground cumin
1
/4 teaspoon cayenne pepper
2
cups canned chicken broth
1
8-ounce can tomato sauce
1
/4 cup chopped fresh cilantro
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Preparation
Melt butter in heavy large skillet over medium heat. Add next 6 ingredients and sauté until vegetables are soft, about 5 minutes. Add broth and tomato sauce and cook until sauce thickens and reduces to 1 1/2 cups, stirring frequently, about 20 minutes. Mix in cilantro.