Tantillo Recipes

Game Day Salsa

April 8, 2016

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


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.


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