Instructions: Heat olive oil in heavy-bottomed saucepan with lid over medium-high heat until fragrant. Add 3 garlic cloves and cook until golden on all sides to flavor oil. Remove and discard garlic.

Mince 2 remaining garlic cloves and add to pan along with onion. Cook, stirring often, until onion is translucent, about 3 minutes. Add tomatoes, stir well and cook, stirring occasionally, 15 minutes. Add capers, olives, jalapenos, bay leaves, thyme, marjoram and Mexican oregano. Cook, partially covered, until thickened, about 30 minutes. Add salt to taste. Remove and discard fresh herbs and bay leaves, if using.

This recipe yields 3 to 3 1/2 cups.

Yield: 3 to 3 1/2 cups

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