Jalapeno Salsa (Cooked)

Recipe Ingredients

1 tablespoon	15ml	Olive oil
3/4 cup	109g / 3.8oz	Jalapenos - chopped
2		Garlic - minced
1/4 cup	15g / 0.5oz	Onion - chopped
3 cups	187g / 6.6oz	Tomatoes - seeded, peeled, chopped
1 tablespoon	15ml	Red wine vinegar
1 tablespoon	15ml	Fresh cilantro - chopped
1 tablespoon	15ml	Green olives - chopped
		Salt

Recipe Instructions

In med. sized skillet, heat the oil. Add the jalapenos, garlic and onion. Sautee until the onion is soft, but not browned, 3-5 min. Add the tomatoes and cook until the tomatoes are quite soft, about 5 min.

Add the remaining ingredients and cook for a few minutes more to give the flavors a chance to "marry". Add salt to taste if needed. Let the salsa stand for at least 30 min. Stir well before serving.

Yield: Approx. 2 cups This salsa is moderately hot--use half bell pepper and half jalapeno to "cool" it down if you like.

Source:
Linda Ferrari, "Canning and Preserving"

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