Game Day Salsa
April 8, 2016
1In a small saucepan, heat the Tantillo California Extra Virgin Olive Oil over medium heat.
2Add the garlic and cook, stirring, until golden, 1 minute.
3Reduce the heat to medium-low, add the onions and bell peppers and cook, stirring, for 10 minutes.
4Add the jalapeño, chili powder and vinegar.
5Cook until the liquid is reduced by half, about 5 minutes.
6Add the Tantillo Chopped Tomatoes and simmer for 10 to 12 minutes.
7Season with sea slat, black pepper to taste, and the cilantro.
8Refrigerate for several hours before serving.
9Store, covered, in the refrigerator for up to 7 days.