Categories: Sauces, Mexican, Salsa 
      Yield: 12 servings 
  
    3/4 c  Pepper red bell chopped fine    1 1/2 c  Tomatoes seeded, chopped 
      2 tb Onion minced                        2 tb Oil, olive 
    1/2 ts Sambal oelek,or to taste        
  
  Combine all ingredients and mix well. Makes about 2 cups Store for short 
  periods in the refrigerator. Serve with chicken, beef, or blue corn 
  tortilla chips.