Ingredients
- 16 oz can crushed tomatoes
- 1 cup chopped roasted red bell peppers
- 2 cloves garlic, peeled and minced
- 2 TBS chopped cilantro or parsley
- 1 tsp minced jalapeno chili pepper
- 1 TBS olive oil
- 1 tsp cider or balsamic vinegar
- 1/2 tsp salt
Description
From The Marlboro Cookbook 'Fifty From The Trail'
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