Recipe: Cooked Jalapeno Salsa

Cooked Jalapeno Salsa

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

1 tbsp olive oil
3/4 cup chopped jalapeno peppers
2 cloves garlic, minced
1/4 cup chopped onion
3 cups chopped peeled and seeded tomatoes
1 tbsp red wine vinegar
1 tbsp chopped fresh cilantro
1 tbsp chopped green olives
Salt (to taste)

In medium-sized skillet, heat the oil. Add the jalapenos, garlic and onion. Saute until the onion is soft, but not browned, 3-5 minutes.

Add the tomatoes and cook until the tomatoes are quite soft, about 5 minutes.

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 minutes. Stir well before serving. Store in refrigerator.

Makes about 2 cups
Source: Vicki Oseland, 1990's