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Three Pepper Salsa

Yields1 Serving

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

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


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


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


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


Add the cilantro. Refrigerate for several hours before serving.


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