Ingredients:
• 1 onion, finely sliced
• 1 poblano pepper, stemmed, seeded, and chopped
• 1 red bell pepper, stemmed, seeded and chopped
• 1 (15 oz) can diced tomatoes
• 2 TB spoon oil
• 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• 1/4 cup fresh parsley, finely chopped
• salt, pepper, to taste
Directions:
• Heat the olive oil in a large sauté pan or skillet over medium-high heat.
• Once the oil is shimmering, add the sliced onion, chopped poblano, and red bell pepper to the pan.
• Reduce the heat slightly to medium and sauté for 15 minutes, stirring occasionally, until the peppers are tender and the onions are beautifully soft and translucent.
• Stir the canned diced tomatoes into the pepper and onion mixture.
• Cook for 5 minutes, allowing the tomatoes to break down slightly and meld with the softened aromatics.
• Pour in the dry white wine and stir in the fresh chopped parsley.
• Season the mixture generously with a pinch of sea salt and black pepper to taste.
• Bring the sauce to a gentle simmer and let it cook for another 5 minutes, allowing the alcohol to evaporate and the sauce to reduce into a rich, cohesive consistency.
• Taste and adjust the seasoning with extra salt and pepper if needed.
• Spoon sauce generously over grilled chicken breasts, pan-seared red snapper, or your favorite white fish, and serve immediately.
