3 tablespoons olive oil
4 teaspoons seeded and minced serrano chilies
5 teaspoons fresh minced garlic
2 1/2 cups chopped vidalia onions or Spanish onions
1 1/4 cups diced yellow peppers
5 tablespoons no-salt added tomato paste
1 teaspoon dark brown sugar
1 1/2 tablespoons chopped fresh oregano
3 tablespoons fresh coriander (cilantro)
2 1/2 cups fresh tomatoes, peeled,seeded and medium chopped
2 tablespoons cider vinegar
1 teaspoon freshly ground black pepper
3 teaspoons kosher salt
1 (3 ounce) jar small capers, drained (optional)

1. Add olive oil to a medium-sized sauté pan.
2. Place over medium-high heat.
3. When oil is hot, stir in Serrano chilies and garlic.
4. Sauté for about 1 minute, stirring often so garlic does not burn.
5. Add onion and sauté for 1 to 2 minutes.
6. Add yellow pepper, sauté for 1 minute.
7. Stir in tomato paste, brown sugar, oregano and coriander; cook for 1 minute.
8. Add tomatoes, vinegar, salt, pepper and capers.
9. Turn up heat to high and bring sauce to slight boil; remove from heat immediately.
10. The vegetables should retain crispness.
11. Chill thoroughly before serving.