From the Kitchen of: Pepper
Source: "Cook's Magazine March 1990"
Great sauce for fish!!!
1
medium
onion, sliced thin
3
medium
tomatoes, peeled, seeded, medium diced
1/4
cup
minced canned green chiles
1
tablespoon
drained capers
1
4 ounce jar
roasted red peppers, sliced thin
Add the tomatoes, minced green chiles, capers, and 1/4 cup of the roasted red peppers; cover and simmer until the tomatoes release their juice and flavors blend, about 7 minutes.
Spoon sauce over grilled or broiled fish, such as red snapper) and garnish with remaining roasted red peppers. Serve immediately.