Huitlacoche Salsa

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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.