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2 tablespoons olive or corn oil
1 red onion, finely diced
1 green bell pepper, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 jalapeno, finely minced
2 (6-ounce) cans huitlacoche or 1/2 pound fresh huitlacoche
1 cup balsamic vinegar
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup finely chopped scallion
1/2 cup finely chopped cilantro
Serving suggestion: serve with chicken or other poultry.
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