• ¼ cup extra-virgin olive oil

  • cups diced onion

  • cups sliced red bell pepper

  • ¼ cup sliced jalapenos

  • 2 teaspoons crushed garlic

  • 2 anchovy fillets

  • 1 tablespoon tomato paste

Go Premium

Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!

App Store