Southwest Peppers

INGREDIENTS
2    tablespoons olive oil
1    red bell pepper, diced ½ inch
1    green bell pepper, diced ½ inch
3    jalapeno peppers, seeded and minced
1    medium white onion, chopped
12  cherry tomatoes, halved
¼   cup store-bought Mexican salsa*

METHOD

Place the olive oil onto a medium skillet over medium heat. Add the two bell peppers, the jalapenos and cook for 7 to 9 minutes until slightly tender. Add the onions, mix and cook for 3 to 4 minutes until the onions are translucent. Add the tomatoes and salsa and cook for about 3 to 4 minutes until the tomatoes are softened. Serve as a side dish to other Southwest favorites, garnished with chopped cilantro or fresh diced or sliced jalapenos.

*Note: Be sure to buy authentic salsa, not that one made in New York City, and choose Mild, Medium or Hoy according to your own taste.