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Salsa Picante Photo: Petrina Tinslay

Salsa Picante

Everyday Food, June 2011 http://www.marthastewart.com/355227/salsa-picante
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  • Yield Makes 1 1/2 cups

Ingredients

    • 1 tablespoon vegetable oil
    • 1/2 medium red onion, diced medium
    • 3 garlic cloves, roughly chopped
    • 1 small green bell pepper, stem and seeds removed, diced medium
    • 2 jalapenos, stems and seeds removed, diced small
    • 1/2 cup diced tomatoes (from a 15.5-ounce can)
    • 1/2 cup tomato sauce
    • 1 tablespoon white vinegar
    • Coarse salt

Directions

  1. In a medium pot, heat vegetable oil over medium. Add onion, garlic, bell pepper, jalapenos; cook, stirring occasionally, until onion is soft, about 4 minutes. Add diced tomatoes, tomato sauce, and white vinegar. Season with salt and bring to a rapid simmer. Cook, stirring occasionally, until vegetables are tender and mixture thickens slightly, about 5 minutes. Season to taste with vinegar and salt.

Cook's Note

To store, refrigerate in an airtight container, up to 1 week.

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