Serrano Salsa - cooking recipe

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)
Preparation
    Add olive oil to a medium-sized saute pan.
    Place over medium-high heat.
    When oil is hot, stir in Serrano chilies and garlic.
    Saute for about 1 minute, stirring often so garlic does not burn.
    Add onion and saute for 1 to 2 minutes.
    Add yellow pepper, saute 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.

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