Rating

Only a few days until the BIG GAME! Are you cheering for the Ravens or Niners? Whether you’re a guest or a host for a party on Sunday, try this delicious homemade salsa. It’s sure to be a hit for everyone!

Tantillo Recipes
 1 tbsp Tantillo California Extra Virgin Olive Oil
 1 tsp chili powder
 1 tsp minced garlic
 1/2 cup cider vinegar
 1/2 cup medium chopped yellow onion
 One 14 1/2-ounce can Tantillo Chopped Tomatoes
 1 tsp sea salt
 1 cup medium chopped bell peppers
 Fresh ground black pepper
 1 medium jalapeño, seeded and finely diced
 1 tbsp chopped fresh cilantro
1

In a small saucepan, heat the Tantillo California Extra Virgin Olive Oil over medium heat.

2

Add the garlic and cook, stirring, until golden, 1 minute.

3

Reduce the heat to medium-low, add the onions and bell peppers and cook, stirring, for 10 minutes.

4

Add the jalapeño, chili powder and vinegar.

5

Cook until the liquid is reduced by half, about 5 minutes.

6

Add the Tantillo Chopped Tomatoes and simmer for 10 to 12 minutes.

7

Season with sea slat, black pepper to taste, and the cilantro.

8

Refrigerate for several hours before serving.

9

Store, covered, in the refrigerator for up to 7 days.

Ingredients

 1 tbsp Tantillo California Extra Virgin Olive Oil
 1 tsp chili powder
 1 tsp minced garlic
 1/2 cup cider vinegar
 1/2 cup medium chopped yellow onion
 One 14 1/2-ounce can Tantillo Chopped Tomatoes
 1 tsp sea salt
 1 cup medium chopped bell peppers
 Fresh ground black pepper
 1 medium jalapeño, seeded and finely diced
 1 tbsp chopped fresh cilantro

Directions

1

In a small saucepan, heat the Tantillo California Extra Virgin Olive Oil over medium heat.

2

Add the garlic and cook, stirring, until golden, 1 minute.

3

Reduce the heat to medium-low, add the onions and bell peppers and cook, stirring, for 10 minutes.

4

Add the jalapeño, chili powder and vinegar.

5

Cook until the liquid is reduced by half, about 5 minutes.

6

Add the Tantillo Chopped Tomatoes and simmer for 10 to 12 minutes.

7

Season with sea slat, black pepper to taste, and the cilantro.

8

Refrigerate for several hours before serving.

9

Store, covered, in the refrigerator for up to 7 days.

Game Day Salsa