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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Wonderful topping for tacos, hot dogs, hamburgers, etc., etc. Ingredients:
3 tablespoons olive oil |
4 teaspoons seeded and minced serrano chilies |
5 teaspoons fresh minced garlic |
2 1/2 cups chopped vidalia onions or 2 1/2 cups spanish onions |
1 1/4 cups diced yellow peppers |
5 tablespoons no-added-salt tomato paste |
1 teaspoon dark brown sugar |
1 1/2 tablespoons chopped fresh oregano |
3 tablespoons fresh coriander (cilantro) |
2 1/2 cups fresh tomatoes, peeled,seeded and medium chopped |
2 tablespoons cider vinegar |
1 teaspoon freshly ground black pepper |
3 teaspoons kosher salt |
1 (3 ounce) jar small capers, drained (optional) |
Directions:
1. Add olive oil to a medium-sized sauté pan.
2. Place over medium-high heat.
3. When oil is hot, stir in Serrano chilies and garlic.
4. Sauté for about 1 minute, stirring often so garlic does not burn.
5. Add onion and sauté for 1 to 2 minutes.
6. Add yellow pepper, sauté for 1 minute.
7. Stir in tomato paste, brown sugar, oregano and coriander; cook for 1 minute.
8. Add tomatoes, vinegar, salt, pepper and capers.
9. Turn up heat to high and bring sauce to slight boil; remove from heat immediately.
10. The vegetables should retain crispness.
11. Chill thoroughly before serving.
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