| Total: | 21 min |
| Prep: | 15 min |
| Cook: | 6 min |
| Yield: | about 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 7 cloves garlic, minced
- 1/2 to 1 jalapeno, seeded and finely chopped
- 1/4 cup finely chopped celery (with leaves)
- 7 plum tomatoes (about 14 ounces), halved, seeds squeezed out, and diced
- 1/2 cup kalmata olives, roughly chopped
- 2 tablespoons capers
- Freshly ground black pepper, to taste
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped parsley
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeno, and celery, season with pepper, and cook, stirring, until soft and fragrant, about 4 minutes. Add the tomatoes, olives, and capers and cook, stirring, until hot, about 2 minutes more.
- Remove from the heat and stir in the lemon juice and parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 146 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 237 mg |
Reviews
Served with grilled tuna steak that was marinated in bitter orange.
This is a keeper
This is a keeper