Ingredients
- 5 tablespoons extra-virgin olive oil
- 1 medium onion, peeled and chopped
- 1 clove garlic, minced
- 1 large sweet red pepper, cored, seeded and chopped
- 1 large sweet yellow pepper, cored, seeded and chopped
- ½ hot chili pepper, minced
- 1 large ripe tomato or 4 ripe plum tomatoes, chopped fine
- 1 tablespoon finely minced sun-dried tomatoes
- 1 teaspoon sherry vinegar
- 2 scallions, chopped fine
- 2 tablespoons chopped fresh coriander
- Salt and freshly ground pepper to taste
- Nutritional Information
Nutritional analysis per serving (6 servings)
135 calories; 11 grams fat; 1 gram saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 7 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Heat four tablespoons of the oil in a large skillet. Add the onion and saute until transluscent. Stir in the garlic, red pepper, yellow pepper and chili pepper and saute until the peppers are tender.
- Stir in the tomato and sun-dried tomatoes and cook until the sauce has thickened, about 10 minutes.
- Add the vinegar, scallions, coriander and remaining tablespoon of the oil. Season to taste with salt and pepper and serve.
35 minutes
Dining and Cooking