Yield: 2 cups
1 tbsp coconut oil
1 onion, diced
1 jalapeno pepper, finely minced
4 cloves garlic, finely minced
1 can whole tomatoes
1 can coconut milk
1 tsp ground cumin
1/2 tsp cayenne pepper
salt and pepper
1/4 cup cilantro, chopped
1. In a medium pot, heat coconut oil over medium heat. Add onions and saute for 5 minutes, or until softened.
2. Add jalapeno and garlic and cook for one minute.
3. Add canned tomatoes, coconut milk, and spices. Simmer for 10 minutes.
4. Garnish with chopped cilantro before serving.