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Tantillo Recipes
 1 tablespoon Tantillo Extra Virgin Olive Oil
 1 teaspoon chili powder
 1 teaspoon minced garlic
 1/2 cup cider vinegar
 1/2 cup medium chopped yellow onions
 One 14 1/2-ounce can Tantillo Chopped Tomatoes
 1 cup medium chopped bell peppers
 1 teaspoon sea salt
 Freshly ground black pepper
 1 medium jalapeño, seeded and fine diced
 1 tablespoon chopped fresh cilantro
1

In a small saucepan, heat the Tantillo Extra Virgin Olive Oil over medium heat. Add the garlic and cook, stirring, until golden, 1 minute.

2

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

3

Add the jalapeño, chili powder and vinegar. Cook until the liquid is reduced by half, about 5 minutes.

4

Add the Tantillo Chopped Tomatoes and simmer for 10 to 12 minutes. Season with the sea salt and black pepper to taste.

5

Add the cilantro. Refrigerate for several hours before serving.

6

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

Ingredients

 1 tablespoon Tantillo Extra Virgin Olive Oil
 1 teaspoon chili powder
 1 teaspoon minced garlic
 1/2 cup cider vinegar
 1/2 cup medium chopped yellow onions
 One 14 1/2-ounce can Tantillo Chopped Tomatoes
 1 cup medium chopped bell peppers
 1 teaspoon sea salt
 Freshly ground black pepper
 1 medium jalapeño, seeded and fine diced
 1 tablespoon chopped fresh cilantro

Directions

1

In a small saucepan, heat the Tantillo Extra Virgin Olive Oil over medium heat. Add the garlic and cook, stirring, until golden, 1 minute.

2

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

3

Add the jalapeño, chili powder and vinegar. Cook until the liquid is reduced by half, about 5 minutes.

4

Add the Tantillo Chopped Tomatoes and simmer for 10 to 12 minutes. Season with the sea salt and black pepper to taste.

5

Add the cilantro. Refrigerate for several hours before serving.

6

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

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