1 tablespoon olive oil
3/4 cups jalapeños, chopped
2 cloves garlic, minced
1/4 cups onion, chopped
3 seeded, peeled, chopped, tomatoes
1 tablespoon red wine vinegar
1 tablespoon fresh cilantro, chopped
1 tablespoon green olives, chopped
salt
In medium sized skillet, heat the oil. Add the jalapeños, garlic and onion, sauté until the onion is soft, but not browned, 3 to 5 minutes. Add the tomatoes and cook until the tomatoes are quite soft, about 5 minutes. Add the remainig ingredients and cook for a few minutes more to give the flavors a chance blend. Add salt to taste if needed. Let the salsa stand for at least minute. Stir well before serving. This salsa is moderately hot, use half bell pepper and half jalapeño to “cool” it down if you like.
Makes 2 cups