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!