Ludvina’s Yucatán Salsa

2 lb. tomatoes
1 yellow onion
1 Habanero chili
1 tablespoon powder chicken stock (Knorr or Maggi Suiza)
1 tablespoon white vinegar
1 pinch of cumin
Salt and fresh ground pepper to taste

Finely chop the tomatoes, onion, and chili before blending them in a bowl with the other ingredients. Or, a food processor will work wonderfully – just be sure to “pulse” to avoid over-chopping.

Use a medium saucepan (over medium-low heat) to cook the salsa for 25 to 30 minutes.

Diva Tips:

• For more Epic heat, add another Habanero chili to the salsa.
• Most grocery stores carry the Knorr or Maggi Suiza in their Mexican or International Food section.
• Adjust the seasoning to suit your Epicurean taste buds.