Ingredients:
2 Tbsp. Chipotle Olive Oil
1 lb. Roma or Campari tomatoes, peeled and seeded
1/2 each Jalapeno, seeded and chopped
1.2 c. yellow onion, peeled and chopped
1/2 c. green bell pepper, chopped
3 garlic cloves, peeled and minced
2 Tbsp. Cilantro Garlic White Balsamic
1 tsp. salt
1/2 tsp. sugar
Heat Chipotle Olive Oil in a large saucepan over med. heat. Once hot, add the tomatoes, jalapeno, onion, bell pepper, and garlic. Stir to combine and saute' for 5 minutes or until the vegetables are tender. Add the balsamic, salt and sugar to the pot and stir to combine reducing the heat to med-low.
Cook for 15 - 20 minutes, stirring occasionally or until the salsa has thickened. Remove from the heat and set aside to cool for 15 minutes.
Transfer the salsa to a sealable container and refrigerate until ready to use. You can also preserve this recipe by using your favorite canning method.
