3-4 green bell peppers seeded and chopped (don't use red or yellow peppers for this)
1/4 lbs - 1/2 lbs jalapenos sliced and keep the seeds
1 16oz can tomato puree
1/4 cup of white or red wine vinegar
pinch of sugar if tomato puree isn't sweet
Optional
Fresh basil or parsley added towards the end of cooking
Saute the peppers in a pan over medium heat until softened (about 15 minutes). Season with salt if desired and then add the tomato puree, vinegar and a pinch of sugar if needed (I've never added any but I use good tomato puree) Simmer for 30 to 45 or until the sauce has thicken.
Serve this as you would salsa with corn chips, pita chips or bread.
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Created by Steve
Guys, you can eat beef and still lose weight but you have to choose your beef wisely. This is a great recipe for cooking a low fat steak and packing plenty of flavor into it. |
Additional Tips
I really like about a 4:1 ratio by weight of a green peppers to jalapenos but that's too hot for most so I try for 6:1 for the other guys and 10:1 for family nights.