1 onion, chopped
1 teaspoon crushed garlic
1 Tablespoon olive oil
2 green bell peppers, seeded and diced
2 jalapeno pepper rings (from a jar)
2 cups canned crushed tomatoes
1/2 teaspoon salt
1/4 teaspoon coarse black pepper
1. In 10-inch skillet, saute onion and garlic in oil over medium heat for 2 minutes.
2. Add peppers, tomatoes, salt and pepper.
3. Bring to a boil. Reduce heat and simmer for 30 minutes. Chill in refrigerator for 1 hour before serving.