© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Servings: About 2 cups
This salsa is moderately hot—use half bell pepper and half jalapeño to "cool" it down if you like.
1 tablespoon olive oil
¾ C jalapeños,chopped
2 garlic cloves, minced
¼ C onion, chopped
3 C tomato, seeded, peeled, and chopped
1 tablespoon red wine vinegar
1 tablespoon fresh cilantro, chopped
1 tablespoon green olives, chopped
In medium. sized skillet, heat the oil. Add the jalapeños, garlic and onion. Sauté until the onion is soft, but not browned, 3-5 min. Add the tomatoes and cook until the tomatoes are quite soft, about 5 min. Add the remaining ingredients and cook for a few minutes more to give the flavors a chance to "marry". Add salt to taste if needed. Let the salsa stand for at least 30 min. Stir well before serving.