Total Time
Prep 10 mins
Cook 15 mins

This salsa can be used as a dip, sauce or topping for a variety of foods, for chips, eggs, pasta or a spread on grilled crostini or sandwiches.


  1. Drain tomatoes and reserve liquid.
  2. Dice tomatoes into smaller chunks.
  3. Saute onions over medium heat in white wine or vermouth until translucent. Add tomato liquid to prevent burning if necessary.
  4. Add tomatoes and chilies to saute pan. Cook until lightly browned. Add tomato liquid as necessary to avoid burning.
  5. Combine onion, tomato and chili mixture with pesto and red wine vinegar in a medium bowl and stir.
  6. Add course salt and freshly ground black pepper to taste.
  7. Cover and refrigerate 1 hour or until ready to serve.