Ingredients

• 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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Instructions

1. In a large saute pan, heat the olive oil. Add the onion, peppers, and jalapeno, and saute for 5 minutes.
2. Add the huitlacoche, deglaze with the vinegar and oil, and season with salt and pepper.
3. Set aside to cool for 10 minutes. When the mixture has cooled, mix in the scallions and cilantro.