Recipe information
Yield
4 servings
Ingredients
1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)
2 large red or green bell peppers, cored, seeded, and thinly sliced lengthwise
1 large yellow onion, thinly sliced lengthwise
2 garlic cloves, smashed out of their skin and chopped
1 jalapeño or serrano chili, seeded and chopped
1 cup tomatillo or green chili salsa, your choice
2 tablespoons chopped fresh cilantro, for garnish
Preparation
Heat a large skillet over high heat. Add the EVOO and the peppers and onions. Stir-fry the veggies, tossing them with tongs to sear them at the edges. Add the garlic and the jalapeño or serrano chili. Toss and turn the mixture for about 3 minutes, then add your salsa of choice and toss a minute longer.
