Easy Tomato Basil Pesto Salsa

1. 1

   Drain tomatoes and reserve liquid.

2. 2

   Dice tomatoes into smaller chunks.

3. 3

   Saute onions over medium heat in white wine or vermouth until translucent. Add tomato liquid to prevent burning if necessary.

4. 4

   Add tomatoes and chilies to saute pan. Cook until lightly browned. Add tomato liquid as necessary to avoid burning.

5. 5

   Combine onion, tomato and chili mixture with pesto and red wine vinegar in a medium bowl and stir.

6. 6

   Add course salt and freshly ground black pepper to taste.

7. 7

   Cover and refrigerate 1 hour or until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.