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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add olive oil to a medium-sized sauté pan. | 2. Place over medium-high heat. | 3. When oil is hot, stir in Serrano chilies and garlic. | 4. Sauté for about 1 minute, stirring often so garlic does not burn. | 5. Add onion and sauté for 1 to 2 minutes. | 6. Add yellow pepper, sauté for 1 minute. | 7. Stir in tomato paste, brown sugar, oregano and coriander; cook for 1 minute. | 8. Add tomatoes, vinegar, salt, pepper and capers. | 9. Turn up heat to high and bring sauce to slight boil; remove from heat immediately. | 10. The vegetables should retain crispness. | 11. Chill thoroughly before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
serrano chilies	4	teaspoons	seeded minced	-	-	-	-
garlic	5	teaspoons	minced	20.86	4.6284	0.8904	0.07
spanish onion	2 1/2	cups	chopped	-	-	-	-
yellow pepper	1 1/4	cups	diced	-	-	-	-
no salt tomato paste	5	tablespoons	added	-	-	-	-
dark brown sugar	1	teaspoon		-	-	-	-
oregano	1 1/2	1/2	chopped	3.975	1.0338	0.135	0.0642
coriander	3	tablespoons		0.69	0.1101	0.0639	0.0156
tomato	2 1/2	cups	peeled seeded chopped	103.5	22.95	5.4	0.9
cider vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
kosher salt	3	teaspoons		-	-	-	-
caper	1	jar	drained	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.