50 ml olive oil 1/4 cup
750 ml onion, chopped 3 cup
3 garlic cloves, minced
25 ml jalapeno pepper, minced 2 tbsp
1.75 kg tomatoes, seeded & chopped 3 1/2 lb
90 ml red wine vinegar 6 tbsp
25 ml sugar 2 tbsp
50 ml fresh basil, chopped 1/4 cup
Heat oil in large saucepan over medium heat. Add onions and saute until softened, about 6 minutes. Add garlic and jalapeno peppers; saute about 4 minutes. Add tomatoes, vinegar and sugar. Cook until almost dry, stirring frequently, about 30 minutes. Stir in basil. Season with salt and pepper. Cool. Cover and refrigerate. Serve with chicken, pork or fish.
Serves 24