A deliciously spicy and tangy sauce that melds the flavors of old Mexico with the flavors of olive oil, capers and olives introduced from Spain.
- 2 cups tomatoes, seeded and diced
- 5 cloves of garlic, peeled and chopped
- 4 pickled jalapenos (canned or jarred) chopped
- 1/4 cup of olive oil
- 5 green olives coarsely chopped
- 1 tablespoon oregano
- 1 tablespoons capers
- 1/4 cup water
Warm the oil in a medium saucepan. Saute the garlic briefly to release the flavors. Add in the tomatoes and cook over low heat until the tomatoes soften, about 20 minutes. Add in the remaining ingredients and add salt to taste. Simmer for an additional 20 minutes. Serve over grilled fish or chicken.