Salsa Veracruzana

• 1/2 green bell pepper, cut in strips (about a cup)
• 1/2 red onion - cut in strips (about a cup)
• 2 large cloves of garlic - minced
• 1 1/2 cups whole canned tomatoes with the liquid
• 1 tablespoon olive oil
• 1 (heaping) teaspoons ground cumin
• 1/2 cup dry white wine
• 1/2 cup sliced pickled jalapenos
• 1 tablespoon capers
• 1 teaspoon tomato paste
• 1 cup green olives with pimento - cut in half
• 2 limes
• 1/2 cup chopped fresh cilantro

1. Heat the oil in a skillet over med-high heat . Add the onions and cook until they just start to brown. Add the peppers, garlic and cumin and cook a couple of more minutes stirring occasionally, until the cumin toasts a bit and becomes fragrant.
2. Add the wine, and hand crush in the tomatoes so they are sort of ragged and chunky. Add the juice too. Stir in everything but the cilantro and lime, and turn down to a low simmer. After about 10 minutes taste for salt - some will come out of the olives caper and jalapenos, so you may not need more.
3. I consider the salsa done when the peppers are softened but still have some texture. This is when you squeeze in the lime and stir in the cilantro. Spoon over fish or chicken or rice and beans, and serve with some sliced avocado. And beer or wine!

green bell pepper, red onion, garlic, tomatoes, olive oil, ground cumin, white wine, capers, tomato paste, green olives, limes, fresh cilantro

Taken from food52.com/recipes/9407-salsa-veracruzana (may not work)