Only a few days until the BIG GAME! Are you cheering for the Ravens or Niners? Whether you’re a guest or a host for a party on Sunday, try this delicious homemade salsa. It’s sure to be a hit for everyone!
In a small saucepan, heat the Tantillo California Extra Virgin Olive Oil over medium heat.
Add the garlic and cook, stirring, until golden, 1 minute.
Reduce the heat to medium-low, add the onions and bell peppers and cook, stirring, for 10 minutes.
Add the jalapeño, chili powder and vinegar.
Cook until the liquid is reduced by half, about 5 minutes.
Add the Tantillo Chopped Tomatoes and simmer for 10 to 12 minutes.
Season with sea slat, black pepper to taste, and the cilantro.
Refrigerate for several hours before serving.
Store, covered, in the refrigerator for up to 7 days.
Ingredients
Directions
In a small saucepan, heat the Tantillo California Extra Virgin Olive Oil over medium heat.
Add the garlic and cook, stirring, until golden, 1 minute.
Reduce the heat to medium-low, add the onions and bell peppers and cook, stirring, for 10 minutes.
Add the jalapeño, chili powder and vinegar.
Cook until the liquid is reduced by half, about 5 minutes.
Add the Tantillo Chopped Tomatoes and simmer for 10 to 12 minutes.
Season with sea slat, black pepper to taste, and the cilantro.
Refrigerate for several hours before serving.
Store, covered, in the refrigerator for up to 7 days.
