Salsa a la Vizcaina
From Chef Alfonso Ramirez, first place winner in the 2015 el Restaurante Sassiest Salsa Contest, sponsored by Mama Linda Tomatoes.
1 julienne red pepper
1 julienne green pepper
1 julienne yellow pepper
½ c. canned tomatoes
½ julienne onion
2 minced garlic cloves
3 T. capers
Pinch dry oregano
6 T. green olives
4 T. yellow chiles (you can use chiles from jars)
½ c. white wine
3 oz. olive oil
½ t. shrimp or lobster base
Juice of 1 lemon
3 oz. chopped Chinese parsley
Salt and pepper, to taste
In a large skillet, heat the oil until it sizzles. Add the onions and cook until translucent, then add the garlic until both the onions and garlic are brown. Add the peppers, cook for 3 minutes, then add the white wine. Add the shrimp or lobster base, then the salt and pepper; check seasoning and adjust, as needed. Finally, add the lemon juice and chopped parsley; check seasoning again and adjust, as needed.
Serving suggestions: Use this sauce with cod, red snapper, shrimp or chicken.