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) jars small capers, drained (optional)
Directions:
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.
Servings: Serve
Time preparation: 40 min.
Time total: 50 min.