Italian Salsa

• 1 onion, diced
• 2 celery ribs, diced
• 2 carrots, peeled and diced
• 2 garlic cloves, diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 3 (14 ounce) cans roma tomatoes
• 12 teaspoon cayenne pepper
• balsamic vinegar, 2 turns in the pan

1. Preheat large skillet with olive oil over medium heat, cook onions and garlic until crisp soft, about 5 minutes, add salt and pepper.
2. Add carrots and celery and cook for about 3-4 minutes.
3. Add red and yellow peppers and cook for 3-4 minutes.
4. Meanwhile, dump tomatoes into large bowl and break up into smaller pieces with your hands.
5. Dump in skillet with other vegetables, bring to boil.
6. Remove from heat and add cayenne pepper and vinegar.
7. Chill and reheat to warm.
8. Serve with baguette slices.
9. The veggies should be crisp and not completly cooked through.

onion, celery, carrots, garlic, red pepper, yellow pepper, roma tomatoes, cayenne pepper, balsamic vinegar

Taken from www.food.com/recipe/italian-salsa-375828 (may not work)