So Mild Salsa

My sister gave me a recipe a while back that she got from Rachel Ray, So Mild Salsa.  It’s so good and easy to make!  Each time I prepare it I try different pairings of bell peppers, for the color mostly, but also for the different flavors they offer.  Each is good!  

I used yellow and orange bell peppers this time.  Maybe because its fall :)

Once it all gets warmed up in the skillet it smells amazing!

So Mild Salsa:
1 tablespoon (1 turn around the pan) extra-virgin olive oil
1 medium onion, finely chopped
1 medium green bell pepper, seeded and finely chopped (I use 2 peppers)
2 cloves garlic, minced
1 teaspoon (1/3 palmful) ground cumin
Salt and pepper
1 (15-ounce) can chunky-style crushed tomatoes (I used diced tomatoes this time; same result)

Heat a small saucepan over moderate heat and add oil, onions, peppers, and garlic. Season vegetables with cumin, salt, and pepper and cook for 5 minutes, until vegetables are just tender.
Remove the pan from heat and add canned tomatoes. Stir salsa to combine and transfer to a small serving bowl. Serve salsa at room temperature or chilled with veggies and assorted corn tortillas for dipping.

Yield: 2 cups salsa

Enjoy!

sas