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
- Preheat large skillet with olive oil over medium heat, cook onions and garlic until crisp soft, about 5 minutes, add salt and pepper.
- Add carrots and celery and cook for about 3-4 minutes.
- Add red and yellow peppers and cook for 3-4 minutes.
- Meanwhile, dump tomatoes into large bowl and break up into smaller pieces with your hands.
- Dump in skillet with other vegetables, bring to boil.
- Remove from heat and add cayenne pepper and vinegar.
- Chill and reheat to warm.
- Serve with baguette slices.
- 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)