New Taste Journal
Whole Grain · Whole Food · Big Flavors
1 Red Bell Pepper
1 Green Bell Pepper
1 Stalk Celery
3 Cloves Garlic
1 Serrano Pepper
2 Tablespoons Olive Oil
1 Can Italian Peeled Tomatoes. 28 oz
1 Cup Water
1 Tablespoon Light Chili Powder
1 teaspoon Granulated Garlic
1 teaspoon Ground Cumin
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper
Small dice the peppers, onion and celery.
Slice the serrano pepper thin.
Chop the garlic
Gather and measure the spices.
Place diced and chopped vegetables into a pan.
Add olive oil and place over medium heat on the stove.
Cook and stir for a few minutes, until they soften.
Add spices to the pan.
While vegetables are cooking, chop the tomatoes.
Add tomatoes and water to the pan.
Mix ingredients together and bring to a slow simmer.
Cover the pan and cook for about 20 minutes, stirring the ingredients from time to time.
Remove sauce from the heat and serve.
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