Instructions: In a small skillet, warm the oil over medium heat. Add the onion and saute until soft. Stir in the peppers, olives, and capers and continue sauteing for 2 minutes. Add the tomato sauce, bay leaves, and vinegar. Bring to a boil, lower the heat, and simmer 15 minutes uncovered. Season to taste with salt.

Makes 3 1/2 cups

Regina Crodova with Emma Carrasco for the National Council of La Raza.

NOTES : This traditional Puerto Rican sauce is often served with a variety of Caribbean island fritters, from the classic tostones de platano

(plantain chips) to Bacalaitos Fritos (Codfish Fritters) Try this savory sauce over fried, grilled or baked fish fillets as well.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.