2 tablespoons olive oil
1/8 teaspoon crushed red pepper granules
1/8 teaspoon minced garlic
2 tablespoons minced onion
2 tablespoons chopped fresh rosemary
1 clove garlic, minced
3 tomatoes, seeded and diced
1 green bell pepper, diced
1/2 teaspoon salt
green bell pepper, diced
3/4 teaspoon dried oregano
2 teaspoons dried rosemary, crushed
2 sprigs fresh parsley
In a large bowl, mix oil, pepper, garlic, onion, and rosemary (or basil, if using).
Heat olive oil in a skillet over medium-low heat. Stir, cook, and allow oil to heat.
Remove pepper from jalapeno pepper and discard . Stir peppers into the olive oil. Reduce heat to medium-low and continue stirring until they begin to blossom. Reduce heat to low and continue to stir until peppers get golden; reduce heat to medium heat. Saute peppers for about 10 minutes, stirring often.
Add tomatoes (cut into smaller pieces), green pepper, salt, bell pepper, oregano, rosemary, parsley, garlic, onion, and rosemary. Stir thoroughly.
⭐