The Honorable Jose E. Serrano

United States Congressman, New York

Specialty Recipe

Salsa Serrano

A spicy tomato sofrito relish to garnish hot dogs, hamburgers, etc.

Ingredients

3 Tablespoons Spanish olive oil

4 Serrano chiles, seeded and minced (4 teaspoons)

5 teaspoons fresh minced garlic

2-1/2 cups medium chopped Spanish onions

1-1/4 cups diced yellow Holland peppers

5 Tablespoons tomato paste

1 heaping teaspoon dark brown sugar

1-1/2 Tablespoons chopped fresh oregano

3 heaping Tablespoons fresh coriander (cilantro)

2-1/2 cups fresh tomatoes, peeled, seeded and medium chopped

2 Tablespoons cider vinegar

1 teaspoon freshly ground black pepper

3 teaspoons kosher salt

One 3-ounce jar small capers, drained

Add olive oil to a medium-sized saute pan. Place over a medium-high flame. When oil is hot, stir in Serrano chiles and garlic. Saute for about 1 minute, stirring often so garlic does not burn.

Add onion and saute for 1 to 2 minutes. Add yellow pepper, saute 1 minute. Stir in tomato paste, brown sugar, oregano and coriander; cook 1 minute. Add tomatoes, vinegar, salt, pepper and capers. Turn up heat to high and bring sauce to slight boil; remove from heat immediately.

The vegetables should retain crispness. Chill thoroughly before serving.

Makes: approximately 1 quart

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