Mojo Isleno, Island Olive Sauce

Course : Seafoods
Serves: 1
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1/2 cup virgin olive oil
1 medium yellow onion -- minced
3/4 cup roasted red peppers -- sliced with juice
18 large manzanilla olives -- sliced
2 tablespoons capers
2 cups tomato sauce
2 piece bay leaf
1 1/2 tablespoons vinegar
1 teaspoon salt -- to taste

Preparation / Directions:

In a small skillet, warm the oil over medium heat. Add the onion and sauté until soft. Stir in the peppers, olives, and capers and continue sautéing for 2 minutes. Add the tomato sauce, bay leaves, and vinegar. Bring to a boil, lower the heat, and simmer 15 minutes uncovered. Season to taste with salt. Makes 3 1/2 cups From Celebrcion, Recipes and Traditions Celebrating Latino Family Life by Regina Crodova with Emma Carrasco for the National Council of La Raza.

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