Impress your guests or family with fresh homeade salsa. Can be stored up to 10 hours.
Total time to cook
extra virgin olive oil
1 medium diced
1 1/2 cups diced
2 to 3 deseeded and finely chopped
jalapeno peppers or other peppers
red wine vinegar
1 tbsp, freshly chopped
salt and pepper to taste
In a skillet, over low heat, heat 1 tbsp of the olive oil; add onion and peppers, and cook 5 minutes. In a bowl, place remaining ingredients, including 1 tbsp olive oil. Add cooked onion mixture, mix well and refrigerate 8 to 10 hours.