Serrano Salsa

• 3 tablespoons olive oil
• 4 teaspoons seeded and minced serrano chilies
• 5 teaspoons fresh minced garlic
• 2 1/2 cups chopped vidalia onions or 2 1/2 cups Spanish onions
• 1 1/4 cups diced yellow peppers
• 5 tablespoons no-added-salt tomato paste
• 1 teaspoon dark brown sugar
• 1 1/2 tablespoons chopped fresh oregano
• 3 tablespoons fresh coriander (cilantro)
• 2 1/2 cups fresh tomatoes, peeled,seeded and medium chopped
• 2 tablespoons cider vinegar
• 1 teaspoon freshly ground black pepper
• 3 teaspoons kosher salt
• 1 (3 ounce) jar small capers, drained (optional)

1. Add olive oil to a medium-sized saute pan.
2. Place over medium-high heat.
3. When oil is hot, stir in Serrano chilies and garlic.
4. Saute for about 1 minute, stirring often so garlic does not burn.
5. Add onion and saute for 1 to 2 minutes.
6. Add yellow pepper, saute for 1 minute.
7. Stir in tomato paste, brown sugar, oregano and coriander; cook for 1 minute.
8. Add tomatoes, vinegar, salt, pepper and capers.
9. Turn up heat to high and bring sauce to slight boil; remove from heat immediately.
10. The vegetables should retain crispness.
11. Chill thoroughly before serving.

olive oil, serrano chilies, garlic, vidalia onions, yellow peppers, tomato paste, brown sugar, fresh oregano, fresh coriander, fresh tomatoes, cider vinegar, freshly ground black pepper, kosher salt, capers

Taken from www.food.com/recipe/serrano-salsa-27988 (may not work)