Prep 40 mins
Cook 10 mins
Wonderful topping for tacos, hot dogs, hamburgers, etc., etc.
- 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)
- Add olive oil to a medium-sized sauté pan.
- Place over medium-high heat.
- When oil is hot, stir in Serrano chilies and garlic.
- Sauté for about 1 minute, stirring often so garlic does not burn.
- Add onion and sauté for 1 to 2 minutes.
- Add yellow pepper, sauté for 1 minute.
- Stir in tomato paste, brown sugar, oregano and coriander; cook for 1 minute.
- Add tomatoes, vinegar, salt, pepper and capers.
- Turn up heat to high and bring sauce to slight boil; remove from heat immediately.
- The vegetables should retain crispness.
- Chill thoroughly before serving.
Great flavor to the salsa, but it didn't seem very hot to me. I even doubled the amount of serranos used. Next time I'll leave the seeds and stems in to kick it up a bit. Overall great combination of flavors make up for the lack of heat.