Ingredients:

  • 1 can (14.5 oz) diced tomatoes
  • 1 can (4 oz) diced green chilies
  • 1 tbsp olive oil
  • 1/4 cup white onion, finely minced
  • 2 cloves garlic, minced
  • 1 tbsp fresh lime juice
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • 1 tbsp fresh cilantro, chopped

Instructions:

  1. Heat the olive oil over medium heat in a medium saucepan. Note: Wait until the oil shimmers to prevent sticking
  2. Add the minced onion and sauté for 3–4 minutes until translucent and soft.
  3. Stir in the minced garlic and cook for 60 seconds until you can smell it clearly.
  4. Pour in the undrained diced tomatoes and the diced green chilies. Note: Keep the juice; it contains the flavor
  5. Stir in the cumin and garlic powder.
  6. Lower the heat to medium low and simmer gently for 10–12 minutes until the liquid reduces and looks glossy.
  7. Remove the pan from the heat.
  8. Stir in the fresh lime juice and cilantro.