Serves: 5
Total Calories: 143
Yield: 2 1/2 Cups

1/4 cup olive oil
1 green bell pepper cut into 1/2 inch dice
1 red bell pepper cut into 1/2 inch dice
1 yellow bell pepper cut into 1/2 inch dice
1 (28-ounce) can diced tomato drained
2 teaspoons salt
3 cloves garlic coarsely chopped
1 jalapeño pepper seeds and ribs removed, chopped
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 cup chopped fresh cilantro divided
1/4 teaspoon cayenne pepper (optional)

1. Place the olive oil in a large skillet over medium-low heat. When the oil is hot, add the bell peppers and cook, stirring occasionally, for 5 minutes, or until tender-crisp. Remove the peppers from the pan and set aside.

2. Add the tomatoes to the pan, sprinkle with the salt, and cook over high heat until the tomatoes begin to bubble. Reduce the heat to medium and cook, stirring occasionally, for 5 minutes.

3. Return the cooked peppers to the pan along with the garlic, jalapeño pepper, cumin, and paprika. Cook over medium heat, stirring occasionally, for about 5 minutes, or until the peppers are soft and the sauce has thickened. Stir in half of the cilantro, and continue cooking for 2 minutes.

4. Stir in the cayenne if desired, and taste and adjust the seasonings. Stir in the last half of the cilantro and serve hot, accompanied by crisp crackers.

Nutritional Facts:

Serves: 5
Total Calories: 143
Calories from Fat: 96

More Recipes from the The Sophisticated...Olive Cookbook:
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The Dirty Martini
The Martini's Finishing Touch
Jessica's Special Stuffed Olives
Spicy Marinated Olives
Cheese Bite Surprise
Basic Bruschetta
Spinach Bruschetta with Feta Cheese
Easy Bruschetta
Easy Olive Tapenade
Olive Oil Refrigerator Pickles
Olive and Garbanzo Bean Tapenade
Old-Style French Tapenade
Chunky Hot Pepper Dip
Eight-Layer Mexican Dip