April 8, 2016
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
1In a small saucepan, heat the Tantillo Extra Virgin Olive Oil over medium heat. Add the garlic and cook, stirring, until golden, 1 minute.
2Reduce the heat to medium-low, add the onions and bell peppers and cook, stirring, for 10 minutes.
3Add the jalapeño, chili powder and vinegar. Cook until the liquid is reduced by half, about 5 minutes.
4Add the Tantillo Chopped Tomatoes and simmer for 10 to 12 minutes. Season with the sea salt and black pepper to taste.
5Add the cilantro. Refrigerate for several hours before serving.
6Store, covered, in the refrigerator for up to 7 days. Buon Appetito!
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