Pepper Salsa

• 5 tablespoons extra-virgin olive oil
• 1 medium onion, peeled and chopped
• 1 clove garlic, minced
• 1 large sweet red pepper, cored, seeded and chopped
• 1 large sweet yellow pepper, cored, seeded and chopped
• 1/2 hot chili pepper, minced
• 1 large ripe tomato or 4 ripe plum tomatoes, chopped fine
• 1 tablespoon finely minced sun-dried tomatoes
• 1 teaspoon sherry vinegar
• 2 scallions, chopped fine
• 2 tablespoons chopped fresh coriander
• Salt and freshly ground pepper to taste

1. Heat four tablespoons of the oil in a large skillet.
2. Add the onion and saute until transluscent.
3. Stir in the garlic, red pepper, yellow pepper and chili pepper and saute until the peppers are tender.
4. Stir in the tomato and sun-dried tomatoes and cook until the sauce has thickened, about 10 minutes.
5. Add the vinegar, scallions, coriander and remaining tablespoon of the oil.
6. Season to taste with salt and pepper and serve.

extravirgin olive oil, onion, clove garlic, sweet red pepper, sweet yellow pepper, hot chili pepper, tomato, tomatoes, sherry vinegar, scallions, fresh coriander, salt

Taken from cooking.nytimes.com/recipes/8236 (may not work)