Pepper Salsa/Sauce

This is a fresh chunky sauce that goes well with many foods, fish, pasta, sausage, eggs…. I was served a sauce like this in Costa Rica for breakfast. It was a crispy corn tortilla topped with a fried egg and covered with this pepper sauce. This is my recipe developed from memories of this yummy and mild pepper sauce

This recipe is very forgiving. It’s a sauce that has a lot of flexibility. The main thing is don’t overcook it. This is a fresh salsa, lightly cooked.

Ingredients

2 tablespoons olive or vegetable oil

2 small onions, diced

4 cloves garlic, minced

1/2 teaspoon oregano

1- 24.5 oz bottle Mutti Tomato Puree or 3 cups of canned or fresh peeled tomatoes

1 poblano pepper, roasted, peeled and cut in 1/2 inch pieces

1 yellow bell pepper, roasted, peeled and cut in strips

1-12 oz jar roasted red peppers, drained, cut in 1/2 inch pieces , or roast your own yellow bell peppers

2 tablespoons Lizano Salsa, optional

Directions

1. Heat a large frying pan. Add oil and keep heat at medium
2. Sauté onions until tender. Add garlic and stir and sauté 1 minute. Add oregano and stir
3. Add tomato sauce and simmer 5 minutes, covered
4. Add poblano and other roasted peppers. Stir, cover and simmer until heated through
5. Add Lizano Salsa if you like. This salsa is a Worcestershire like sauce that’s used alot in South and Central America.
6. Serve this as a sauce or salsa with anything your heart desires!

Voila!